Maybe it's a little late in the year for grilling outside. But truth be told I've made Alex grill stuff out in the snow before! It's a small price to pay for deliciousness!
Since the twins were born we don't get to go out to dinner much anymore. So I've been experimenting with making a few of my favorites at home! This is kind of like the Mesquite Grilled Chicken Salad from Chili's. I'm sure there are better copycat recipe's out there...but this turned out very yummy and super quick to throw together.
I know that BBQ sauce on a salad might seem strange to some but trust me when I say it is delicious. The seasoning on the chicken and the veggies in this salad make it so flavorful that you really only need a dab of ranch and BBQ sauce. Give it a try!
BBQ Chicken Salad (serves 6)
3-4 chicken breast halves
3 T. Chipotle Rub (I used Pampered Chef's blend but you can find different rubs in the spice aisle or you can make your own. A Mesquite seasoning or marinade would also work well too)
2 T. Olive oil
2 bags chopped romaine salad blend (chopped romaine, shredded carrots, and shredded cabbage)
1 jalapeno (minced)
2 Roma tomatoes (diced)
1 can white shoepeg corn (drained)
1 can black beans (drained and rinsed)
1 cup shredded cheddar
Ranch Dressing (to taste)
BBQ sauce (to taste)
Tortilla strips (optional)
Wash chicken. Brush chicken with olive oil and cover with the chipotle rub (or whatever seasoning you are using). Grill until cooked completely then chop into 1 in. sized pieces. In a large bowl toss cooked chicken, romaine blend, jalapeno, tomatoes, corn, beans and cheddar. Top with BBQ sauce, Ranch Dressing, and tortilla strips if desired.