BBQ Chicken Salad Recipe

This salad is one of my all-time favorite summer dinners.  It can be deconstructed for the pickiest of eaters (including vegetarians) and comes together incredibly quickly.  One of the best things about this salad is that with the tiniest bit of planning, it requires NO cooking and almost no prep work. We grill often during the summer, I’d say at least three nights a week, and if we’re craving this salad I make sure Matt grills up some extra chicken breasts and ears of corn to make getting this dinner on the table even quicker.  It’s also a great way to use up leftover chicken…

BBQ Chicken Salad (inspired by The Cheesecake Factory and California Pizza Kitchen)

2 chicken breasts, chopped (either grilled or from a store bought rotisserie chicken)

1-2 ears of grilled corn (in a pinch can also substitute a thawed bag of frozen corn), kernels removed from ears

1 avocado, chopped

handful cherry or grape tomatoes, sliced in half

1 can black beans, rinsed

1 head romaine lettuce (or lettuce of your choice), chopped

shredded Mexican cheese (optional)

Your favorite BBQ sauce

Ranch dressing

French’s crunchy onions for topping

Put all ingredients in individual serving bowls and let each person create their own salad.  See, told you it’s easy. Enjoy!