Tonight, I have to say, this salad turned out to be the best salad I have ever made - the vote was unanimous! I originally got the idea for this salad when I had an almost identical salad at BJ's Brewhouse and it was de-lish!! I was hesitant to make it at first, afraid that it wouldn't compare, but much to my surprise, not only did this salad make the cut, but I would venture to say it was almost better!
I will say this, one small tip that will make a world of difference, is make sure everything is chopped to about the same size. May not sound like a big deal, but taking the extra few minutes to complete this step, will ensure that this salad is well balanced and that each bite has a little bit of every flavor!
Hope you enjoy this crisp, hearty, mouth watering BBQ Chicken Chopped Salad!
2 *Grilled Baja chicken breasts, cut into 1/2" pieces (recipe below)
1/2 head of iceberg lettuce, rinsed & chopped into 1/2" pieces
1 can black beans, drained and rinsed
2 ears corn on the cob, steamed, salted & kernels removed
1 large tomato, diced
1/4 cup red onion, diced
1/2 cup shredded mozzarella
head country BBQ sauce (or whatever your favorite is =)
1 cup *crispy tortilla strips (recipe to follow)
4 Tbsp. fresh chopped cilantro (optional for garnish)
BBQ Chicken Chopped Salad
On two large plates, layer ingredients in this order:
1. chopped lettuce, 2. black beans, 3. fresh corn off the cob, 4. chopped red onion, 5. diced tomatoes, 6. shredded mozzarella, 7. chopped chicken breast, 8. drizzled ranch in one direction, 9. drizzled BBQ sauce in the opposite direction, 10. crispy tortilla strips
Grilled Baja Chicken Breast
2 boneless, skinless chicken breasts
1 packet of Grill Mates "Baja Citrus Marinade" seasoning
1/4 cup of vinegar
1/4 cup extra virgin olive oil
Place chicken, seasoning, olive oil and vinegar in a sealable ziploc bag. Seal and carefully rub marinade over chicken, being sure to coat both pieces evenly. Lay the bag of marinated chicken in a shallow dish and refrigerate for 2-4 hours. The longer the better =)
Remove from the fridge and allow it to rest for 30 minutes before placing on the grill. Place chicken on a medium heat grill for 4-5 minutes per side or until just cooked through, only flipping once. If the chicken immediately bounces back when gently pressing on the thickest part of the breast, then it's done and ready to take off the heat. Allow the chicken breast to rest for at least 5 minutes before cutting.
Crispy Tortilla Strips
2 soft flour tortillas (fajita size)
1/4 cup vegetable oil
pinch of salt
pinch of chili powder
Cut soft tortillas into long thin strips, about 1/4" thick and about 2" long. Heat vegetable oil in a small, non-stick skillet on medium heat. Place all of the strips into the hot skillet, turning constantly. (Be sure to keep these strips moving because they will brown quickly). As soon as the strips are just golden, remove them immediately from the stove top and place them on a paper towel-lined plate, spreading them out so they can dry evenly. While they're still hot, immediately season with salt and chili powder.
Serves 2 X-large salads or 4 medium salads