Ingredients
Scale
- 2 boneless, skinless chicken breasts, pounded 1/2 inch thick
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons homemade barbecue sauce or store-bought
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes or grape tomatoes, halved
- 1 cup canned low-sodium black beans, rinsed and drained
- ½ cup canned Mexicorn, drained
- ¼ cup diced red onion
- Crushed tortilla chips or strips for serving
- Chopped fresh cilantro for serving
- ⅓ cup prepared light ranch dressing
- 1 tablespoon homemade barbecue sauce or store-bought
Instructions
- Preheat a grill to medium-high heat.
- Brush both sides of the chicken with olive oil and sprinkle with salt and pepper.
- Grill chicken for 4 minutes, flip, brush with barbecue sauce, then grill another 3-4 minutes until cooked through.
- Remove chicken, brush with more sauce, cover, and let rest for 5 minutes before chopping.
- Mix ranch dressing and barbecue sauce in a small bowl.
- Combine romaine, tomatoes, beans, Mexicorn, red onion, and chopped chicken in a large bowl.
- Drizzle with dressing, toss lightly, and top with tortilla chips and cilantro.
Notes
- Use Greek yogurt-based ranch dressing for a lighter option.
- Adjust barbecue sauce to taste.
- Serve immediately for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg