Grilled Barbeque Chicken Salad

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Recipe Intro From coops.kitchen_

This Grilled Barbeque Chicken Salad is loaded with fresh flavor and gets a serious upgrade thanks to Better Than Marinade Honey Bourbon Barbeque. The chicken grills up juicy and flavorful, and the toppings—sweet corn, tomatoes, avocado, black beans, and a homemade Southwest vinaigrette—make it anything but boring. It’s hearty enough for dinner and easy enough for a weeknight lunch.

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  • Recipe Card
Prep time: 20mins
Cook time: 10mins
Serves or Makes: 4 servings

Recipe Card

ingredients

  • 1 bottle Better Than Marinade Honey Bourbon Barbeque
  • 2 large (or 4 thin chicken breasts) chicken breasts
  • 2 ears of corn, shucked and wrapped in foil
  • 1 cup grape tomatoes, halved
  • 2 green onions, thinly sliced
  • 1 avocado, sliced
  • Fresh cilantro, finely chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • Pickled onions
  • 8 cups mixed greens

ingredients

For the Southwest Vinaigrette:

  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 teaspoons Dijon mustard
  • Juice of 1 lime
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon chili powder
  • 1/4 teaspoon oregano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Method

  • Step 1

    Slice large chicken breasts in half to make thinner cutlets, or use pre-cut thin breasts. Pound lightly to even thickness. Marinate in Better Than Marinade Honey Bourbon Barbeque for at least 30 minutes (or up to 8 hours).

  • Step 2

    Preheat grill to 500°F. Grill marinated chicken and foil-wrapped corn for 5 minutes per side, or until the chicken is cooked through and the corn is slightly charred. Let chicken rest, then cube. Shave corn kernels off the cob.

  • Step 3

    Combine all vinaigrette ingredients in a jar or blender. Blend or shake until smooth and emulsified. Taste and adjust salt or lime juice as needed.

  • Step 4

    In a large bowl, add mixed greens. Top with cubed chicken, grilled corn, grape tomatoes, green onions, avocado, cilantro, black beans, and pickled onions. Drizzle with vinaigrette and serve.