Southwest BBQ Chicken Salad
 
Prep time
Cook time
Total time
 
Inspired by the flavors of the Southwest California, this salad is an instant favorite with family and friends. A mouthwatering homemade bbq ranch completes this salad.
Author:
Recipe type: Salad, Lunch
Cuisine: Mexican, American
Ingredients
  • 1 recipe Coffee BBQ Rub
  • 1 recipe Southwest BBQ Buttermilk Ranch
  • 2 pounds Chicken Breast
Ingredients for Salad
  • 1 Romaine lettuce head, washed and chopped
  • ½ Cilantro bunch, rough chopped
  • 1 Bunch Green Onion, chopped
  • 1-2 Cups Grape Tomatoes, cut in half
  • 2-4 Avocados, sliced and sprinkled with lime juice
  • 1 Can or 1 Cup home-cooked black beans
  • 4-6 Corn on the cob, cooked for 4 minutes and cut off the cob
  • Cheddar Cheese, cut into small cubes
Instructions
  1. Prepare the dry rub for the chicken. See recipe below. Put all the spices into a mason jar and shake to combine.
  2. Pat dry the chicken breast and slice into ¾ inch thick pieces. Pour the olive oil over the chicken and sprinkle with the dry rub. Rub together with your hands. Cover and set aside.
  3. Meanwhile, prepare the BBQ ranch. See recipe below.
  4. To cook your own black beans: Place beans in a medium saucepan and fill with cold water to cover. Bring to a boil, take off from heat and add 1 teaspoon baking soda. The water will foam and rise so its a good idea to do this above a sink. Stir with a spoon and drain the water. Rinse with cold water. Fill fresh cold water double the amount of beans, add ½ teaspoon salt and cook for 30-60 minutes or until soft. Add more water if needed.
  5. To cook the corn: Peel the corn and place in a large pot and cover with cold water. Bring to a boil and cook for 4 minutes. Take off the heat, cool then use a sharp knife to take the corn off the cob.
  6. To cook the chicken: Set the heat on high. Arrange the chicken in rows and cook for about 2 minutes on each side. The brown sugar and coffee will caramelized and produce great grill marks. Take off the heat, cool and slice.
  7. Wash all veggies. Chop the lettuce, cilantro and green onion and place in a large bowl or platter.
  8. Arrange the tomatoes, corn, beans, avocados, chicken and cheese. Serve with bbq buttermilk ranch.
Notes
This salad can be made ahead covered and stored in the fridge without the dressing up to a day ahead.
I always make double the ranch just because its great on other foods and stores well up to a week in a covered mason jar in the fridge.
Cooking the beans yourself is a great option for those who have trouble digesting store-bought beans. Adding the baking soda makes the beans easier to digest. Make double the batch and store in a container covered with water in the fridge 3-4 days and in a ziploc bag in the freezer for a month.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/southwest-bbq-chicken-salad/