Kickin’ BBQ Chicken Salad

Kickin’ BBQ Chicken Salad

2 chicken breasts
1/2 head of iceberg lettuce
1/4 cup shredded cheddar cheese
1/2 cup corn
1/2 cup black beans
1/4 cup diced tomatoes
1/4 cup shredded carrots
1/2 of an avocado, diced
2 tablespoons fresh chopped cilantro
2 tablespoons sliced scallions
1/3 cup crushed tortilla chips (I use organic blue corn chips)
2 tablespoons buttermilk ranch dressing
4 tablespoons BBQ sauce
1 chopped chipotle pepper plus one teaspoon of adobo sauce (from a can of chipotles in adobo sauce)

Season your chicken breasts with salt and pepper and grill until almost completely cooked through. Mix chopped chipotle with 2 tablespoons of the BBQ sauce, and for the last few minutes of grilling, slather the chicken with BBQ sauce on both sides, so the sauce bakes into the chicken a bit. If you aren’t able to access your grill or don’t have one, go ahead and cook the chicken on the stove top using the same method. When the chicken is cool enough to handle it, chop it into bite sized pieces and set aside. Mix remainder of BBQ sauce with buttermilk ranch dressing, shred or chop your lettuce and toss all ingredients together except avocado and tortilla chips. Top lettuce mixture with warm chicken, avocado and finish with the crush tortillas chips for a nice crunch.

Megan Bartholomay-Berreth