Recipes: BBQ Chicken Chopped Salad

A common problem with some salad recipes is that they can have a fairly lengthy list of ingredients. This will not only make them seem more complex to prepare than they actually are, it can make what is a simple dinner recipe a pretty expensive preparation! This barbecue chicken chopped salad is not only simple, the ingredients list is as short as is reasonably possible, allowing you to enjoy a tasty, authentic chicken dinner with minimal preparation time and as little cost as is likely to prove necessary. Here is Lynch Ford Chevrolet's recipe.

BBQ Chicken Chopped Salad

Ingredients

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serves: 4

4 small chicken breasts, skinless and boneless
2 tablespoons barbecue sauce
2 ears of corn
15 oz can of pinto beans, drained and rinsed
2 large tomatoes, roughly chopped
2 romaine lettuce heads, shredded
1 small jicama, peeled and finely sliced
2 tablespoons chopped cilantro
2 tablespoons ranch dressing
2 tablespoons shredded Monterrey Jack cheese
Juice of one lime
1 avocado, peeled, stoned, and roughly diced
Salt and freshly ground black pepper
1 or 2 teaspoons of corn oil for griddling

Method

Put the chicken breasts, one at a time, between two sheets of plastic wrap and lay them on a stout chopping board. Use a meat mallet to gently pound them to about a half inch in thickness. Do remember to be gentle, as chicken is a lot more tender than the cuts of beef which would normally be prepared in this way.

Bring a dry griddle pan up to a very high heat. Oil the chicken breasts lightly on both sides using a pastry brush. Fry on a high heat for four to five minutes until done. You may need to work in batches, depending upon the size of your griddle. Ensure the chicken in each instance is fully cooked and no pink juices remain by sticking the point of a sharp knife in to the breast.

Remove the chicken breasts to a plate and allow to cool slightly. Add the barbecue sauce to a large glass bowl. Roughly chop the chicken breasts, stir through the barbecue sauce, and cover with fresh plastic wrap until required.

Remove the corn kernels from the cobs, very carefully, with a sharp knife or cleaver on a chopping board and transfer to a large mixing bowl. Add the pinto beans, tomatoes, jicama, cilantro, cheese, lime juice, and ranch dressing. Stir well, seasoning to taste with salt and freshly ground black pepper.

Spread the lettuce on a large serving platter. Top with the prepared salad, followed by the avocado, scattered evenly over the top. Add the chicken and serve immediately or cover and refrigerate until required.