Ingredients
Scale
- 2 Chicken breasts, pounded ½-inch thick
- 1 tablespoon olive oil
- 2 tablespoons Sedona Sand All-Purpose Rub
- 6 cups chopped Romaine lettuce
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels*
- 1 Roma tomato, seeded and diced
- ¼ cup pickled red onions
- Cilantro, garnish
- Crushed tortilla chips for serving
- 1/2 cup BBQ Ranch Dressing
Instructions
- Prepare the chicken breasts. Pound them thin if they are too thick, using a plastic zipped bag and a rolling pin. Spread the olive oil on the surface and add the seasoning as desired. Let them rest at room temperature while the grill heats up.
- Grill the chicken at medium heat. Clean the grates to prevent the chicken from sticking, and place them on the grill, closing the lid. Allow them to sit undisturbed for about 5 minutes before flipping. Continue to grill and flip as needed, checking the internal temperature. Pull the chicken off the grill at around 158-160°F and let them rest for 10-15 minutes before slicing.
- Assemble the salad. Portion the chopped lettuce into bowls, and add the beans, corn, and tomatoes. Top with diced chicken, pickled red onions, cilantro, and tortilla strips. Pour on the BBQ ranch dressing and enjoy!
Notes
- Corn kernels – Use fresh corn, grilled corn, frozen corn, or try the Blackened Corn recipe for an extra kick.
- Add wood chips if using a charcoal grill for additional flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Chicken & Poultry
- Method: Grilling
- Cuisine: Salad
