Summer BBQ Chicken Chopped Salad

• 份量: 4 servings
• 准备时间: 25 minutes
• 总时间: 45 minutes

配料

1 pound boneless, skinless chicken breasts

kosher salt and pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon brown sugar

2 ears sweet corn

½ cup BBQ sauce

8 cups romaine lettuce, (chopped)

1 cup black beans, (drained and rinsed, if canned)

1 cup chopped cherry tomatoes

⅔ cup grated white cheddar cheese

½ cup pickled onions

⅓ cup sliced green onions

3 tablespoons chopped chives

3 tablespoons apple cider vinegar

2 tablespoons honey

1 tablespoon dijon mustard

2 garlic cloves, (finely minced or pressed)

¼ teaspoon salt

¼ teaspoon pepper

½ cup extra virgin olive oil

步骤

Preheat your grill to the highest setting.

Season the chicken all over with salt and pepper. In a small bowl, stir together the paprika, garlic powder and brown sugar. Sprinkle it all over the chicken too.

Place the chicken on the grill. Grill for 5 to 6 minutes per side. Place the corn on the grill too, turning it every few minutes. When the chicken is close to being down, brush it with BBQ sauce. Flip it over and grill for 30 seconds, then brush again and flip. I do this a few times to get it very coated and caramely.

Remove the chicken from the grill and let it cool for 5 to 10 minutes. Slice the corn from the cob once cool enough.

To assemble the salad, place all the chopped lettuce in a bowl. Season with a big pinch of salt and pepper and toss. Add on the beans, tomatoes, cheddar, pickled onions, green onions and chives. Add on the corn sliced from the cob. Chop up the chicken and add it on.

Drizzle with the dressing and serve!

honey mustard vinaigrette

In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so.