This right here is my all time favorite main dish salad. This chicken is to die for, you can’t stop picking at it while you’re cutting it up and before long half of it is gone and it hasn’t even reached the table yet. But it’s definitely worth saving some for the salad, because the flavors all come together so perfectly. My kids aren’t huge salad eaters, but this is one salad I can get them to eat, and even ask for seconds. I mean, just look at that chicken searing….
Another close up of charred perfection…
And then swimming in barbecue sauce…
Don’t you love my chicken play by play on this one? I normally like to keep my posts simple so you’re not scrolling through a novel and a million pictures before finally getting to the recipe, but I can’t help myself on this one. Can you blame me?
For the chicken:
2-3 boneless, skinless chicken breasts
3 Tbsp olive oil
2 tsp chili powder
1/2 tsp onion powder
½ tsp. garlic powder
½ tsp. dried oregano
1 tsp kosher salt
dash of cayenne pepper
1 cup barbecue sauce
Mix olive oil and seasonings in a large ziploc bag. Add raw chicken and coat evenly. Heat skillet over medium-high heat and coat with cooking spray. Place chicken breasts in skillet and cook for 7 minutes. Turn chicken and cook an additional 7 minutes, or until cooked through. Pour half of BBQ sauce over chicken. Turn chicken over, and pour remaining sauce over the other side. Cook 2-3 minutes more while flipping the chicken and basting with additional sauce if necessary. Remove chicken to cutting board and shred into large chunks then set aside to cool.
For the salad:
1 head of lettuce
1/4 cup cilantro, chopped
1 cup corn (white shoepeg or yellow)
1 cup black beans
1 cup shredded Monterey Jack cheese
Tortilla strips (optional)
Cooked chopped chicken
Finely chop the lettuce, mix in cilantro then add to individual serving dishes. Top each serving with corn, black beans, tomatoes, avacado, BBQ chicken, cheese and tortilla strips and a drizzle on ranch dressing and BBQ sauce.
*Source: Skillet Chicken- The Weary Chef