Smoky grilled chicken over crisp romaine with corn, beans, tomatoes, and a tangy ranch drizzle—hearty and flavorful.
# What you'll need:
→ BBQ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1/2 cup BBQ sauce, gluten-free
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon smoked paprika
05 - Salt and freshly ground black pepper to taste
→ Salad
06 - 8 cups romaine lettuce, chopped
07 - 1 cup grilled corn kernels
08 - 1 cup canned black beans, rinsed and drained
09 - 1 cup cherry tomatoes, halved
10 - 1/3 cup red onion, thinly sliced
11 - 1/2 cup shredded cheddar or Monterey Jack cheese, optional
12 - 1 avocado, sliced, optional
→ Ranch Drizzle
13 - 1/3 cup ranch dressing, gluten-free
14 - 1 tablespoon fresh cilantro, chopped, optional
15 - 1 to 2 teaspoons fresh lime juice
# Method:
01 - Preheat grill or grill pan to medium-high heat.
02 - Rub chicken breasts with olive oil, smoked paprika, salt, and pepper. Grill for 5 to 6 minutes per side until internal temperature reaches 165°F. Brush both sides generously with BBQ sauce during the final minute. Remove from heat, rest for 5 minutes, then slice thinly.
03 - Brush corn with oil and grill until lightly charred, 2 to 3 minutes per side. Remove kernels from cob or use thawed frozen corn sautéed in a skillet until golden.
04 - Arrange chopped romaine in a large salad bowl. Top evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado if using.
05 - Arrange sliced BBQ chicken on top of the salad.
06 - Mix ranch dressing with lime juice and cilantro if using.
07 - Drizzle ranch dressing over the salad just before serving. Toss lightly if desired and serve immediately.
