What’s Cooking?

BBQ Chicken Chopped Salad



  • 1 cup(s) corn kernels (from 2 ears corn)
  • 1 teaspoon(s) vegetable oil
  • 3 skinless, boneless chicken-breast halves
  • Salt
  • Pepper
  • 1 tablespoon(s) barbecue sauce
  • 2 limes
  • 1/4 cup(s) light ranch dressing
  • 2 hearts romaine lettuce, coarsely chopped
  • 3/4 cup(s) loosely packed fresh cilantro leaves, chopped
  • 1/2 small (10- to 12-ounce) jicama, peeled and cut into 1/4-inch chunks
  • 1 can(s) (15- to 15.5-ounce) pink or pinto beans, rinsed and drained
  • 1 medium ripe tomato, chopped
  • 1 cup(s) shredded Monterey Jack cheese
  • 1 cup(s) crushed tortilla chip



  1. In microwave-safe small bowl, place corn and 2 tablespoons water; cover with vented plastic wrap. Microwave on High 1 minute; drain and refrigerate.
  2. Brush large ridged grill pan with oil; heat on medium until hot. With flat side of meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Working in batches if necessary, cook chicken 12 to 14 minutes or until juices run clear when pierced with tip of knife, turning over once. Transfer to cutting board; brush with barbecue sauce. Cool slightly; cut into 1-inch chunks.
  3. Into small bowl, from 1 lime, squeeze 1 tablespoon juice. Cut remaining lime into 4 wedges and reserve. With fork, whisk dressing into lime juice. In large bowl, toss lettuce and cilantro with half of lime dressing until evenly coated; place on serving platter. Top lettuce with jicama, beans, tomato, cheese, chips, and chicken. Drizzle remaining dressing all over, and serve with reserved lime wedges.

Leave a Reply

Your email address will not be published. Required fields are marked *