This delicious BBQ Chicken Salad with Ranch is easy, takes less than 15 minutes to make – the perfect for lunch or a light dinner.
Ingredients
- 8 oz boneless skinless chicken breast
- 1/2 tsp reduced sodium Montreal Chicken Seasoning
- cooking spray
- 2 cups chopped Romaine lettuce
- 2 small tomatoes, diced
- 1 corn on the cobb with the husk
- 2 tbsp Light Ranch Dressing, homemade or store bought
- 1 tbsp BBQ sauce
Directions
- Pound the thicker end of the breast so it's even on both sides for even cooking.
- Grill the chicken. Season the chicken with Montreal chicken seasoning (or any seasoned salt). Cook chicken on a pre-heated grill or grill pan sprayed with oil over medium heat for about 5 minutes on each side, or until the chicken is cooked through in the center. Check the internal temperature of the chicken using a cooking thermometer. The internal temp should be 165°F when done. Transfer to a cutting board and slice thin.
- Cook the corn. Place the corn in the microwave for 4 minutes (or you can peel and boil in water for 5 minutes). Peel the husk off the corn, then cut the corn off the cobb. If you prefer to grill the corn, peel it and grill directly on the grates alongside the chicken until charred all over.
- Prepare the salad. Divide the lettuce, tomatoes, corn and chicken on two plates, then drizzle with BBQ Sauce and dressing.
