Barbeque Chicken Salad
A great salad for the warm days of summer. Slices of grilled chicken, covered in our delicious barbeque rub, are tossed with lettuce and Southwest-style ingredients, then served with our creamy Southwest Ranch dressing.
1 1/2 to 2 lbs boneless, skinless chicken breasts
3 teaspoons All-Purpose BBQ r.u.b.s
2 cups romaine lettuce, chopped
1 avocado, cubed
1 pint cherry tomatoes, halved
1 cup frozen corn, thawed
1/2 cup Southwest Ranch dressing
For even grilling the chicken breasts need to be flat and even. Place the chicken breasts in a resealable plastic bag and pound any larger sections until the breasts are an even 3/4 inch in height. Take out and place the chicken breasts on a plate and sprinkle with the all-purpose BBQ r.u.b.s on both sides. On a medium high heat grill cook the chicken for a few minutes on each side over direct heat until golden brown. Move to indirect heat and continue grilling the chicken until the internal temperature reaches 160 degrees.
While the chicken cooks arrange the lettuce on a place, top with the halved cherry tomatoes, diced avocado and corn. Slice the grilled chicken and add to the salad. Drizzle with the Southwest Ranch dressing and serve.
Makes 4 Salads
All Purpose BBQ r.u.b.s is created from unrefined sea salt, parsley, smoked paprika, black pepper, honey powder, onion, herbs and spices. A nicely-balanced blend of BBQ flavors suitable for any type of dish. Use as a dry rub or add vinegar or apple juice to make a wet rub. Click here to order.