BBQ Chicken Salad

This is one of my favorite summer meals! My mom and sisters also love it and are constantly calling me for the recipe so one of the reasons I am posting it is for them. One of my sisters will be heading of to college soon and this is a simple meal that she can make while at school with limited time!

BBQ Chicken Salad
Recipe by Prescriptions for a Happy Home

Chicken:

There are several ways you can cook the chicken. I do different methods depending on the day. Our favorite way is to season the chicken with creole seasoning and pepper. My husband then grills the chicken. He grills one side of the breast and then flips over and brushes BBQ sauce on the chicken. After that side cooks, he flips it over again and brushes more BBQ sauce on it. Other variations: sprinkle creole or pepper on the chicken and cook in a George Foreman grill or pan fry it. Or marinate in BBQ sauce and pan fry the chicken.

Beans:

Turn the over to 425. Spread aluminum foil on a cookie sheet. Rinse and drain the black beans. 

Try to get them as try as possible, even dabbing them with a towel if needed. Evenly spread the beans on the cookie sheet. 

Cook 5-7 minutes or until cracked and have a very slight crunch. Sprinkle with salt.

Corn:

In a frying pan, turn the heat to medium high and heat some oil. Cook the drained corn. Listen for a crackling and sizzling sound. Once the corn has turned to a golden color flip the corn over and cook until all of the pieces of corn are a golden color. Season with salt or creole or leave as is.

Assemble the salad. I like to set up a salad bar and let people make their own salad. Drizzle the top of your salad with BBQ sauce and ranch.

BBQ Chicken Salad

Ingredients:

2 hearts of romaine lettuce (chopped up)

can of corn

can of black beans

1 diced tomato

crumbled bacon

shredded cheddar cheese

Large cooked chicken breast (or 2 medium sized ones)* 

BBQ sauce

Ranch

Avocado, and tortilla strips (optional)

Directions:

Cook your chicken. I do different methods depending on the day. Our favorite way is to season the chicken with creole seasoning and pepper. My husband then grills the chicken. He grills one side of the breast and then flips over and brushes BBQ sauce on the chicken. After that side cooks, he flips it over again and brushes more BBQ sauce on it. Other variations: sprinkle creole or pepper on the chicken and cook in a George Foreman grill or pan fry it. Or marinate in BBQ sauce and pan fry the chicken.

Beans:

Turn the over to 425. Spread aluminum foil on a cookie sheet. Rinse and drain the black beans. Try to get them as try as possible, even dabbing them with a towel if needed. Evenly spread the beans on the cookie sheet. Cook 5-7 minutes or until cracked and have a very slight crunch. Sprinkle with salt.

Corn:
In a frying pan, turn the heat to medium high and heat some oil. Cook the drained corn. Listen for a crackling and sizzling sound. Once the corn has turned to a golden color flip the corn over and cook until all of the pieces of corn are a golden color. Season with salt or creole or leave as is.

Assemble the salad. I like to set up a salad bar and let people make their own salad. Drizzle the top of your salad with BBQ sauce and ranch.

Enjoy!