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BBQ Chicken Salad

Grilled Chicken Dinner salad with a BBQ Ranch salad dressing.
BBQ Chicken Salad

BBQ Chicken Salad

Sue Lau |  Palatable Pastime

This week for #SundaySupper the topic is Dinner Salads, and for my offering I decided upon a Mesquite grilled bbq chicken salad with bbq ranch dressing and grilled veggies. For this recipe, I opted to use a McCormick marinade mix instead of making everything from scratch, since I know some of my readers enjoy the convenience of using that.

This recipe fits in perfectly with the beginning days of early summer and all the grilling we enjoy doing. I bought myself a new smoker, so will be having fun with that (if it ever stops raining). But I can’t think of summer too soon when our overnight temps are dipping near freezing and we have to put on a near military campaign to protect plants and tender vegetation. Plus there’s a nest in our porch fern with tiny baby birds in it. I do hope they will be all right overnight. I doubt the fern will make it, but I sacrificed it in the name of those babies since I doubt mama bird would care too much for me moving the fern to the garage.

BBQ Chicken Salad

Join me tomorrow as I rev up with tasty recipes for #BrunchWeek. I’ll start things off with my Cinnamon Roll Pizza recipe on Monday followed by Cinnamon Apple Dutch Baby on Tuesday. There will be brunch recipes each and every day so join me all five so you don’t  miss a single tasty bite!

~Sue

BBQ Chicken Salad

BBQ Chicken Salad

  • Servings: 3-4
  • Difficulty: easy
  • Print

BBQ Chicken Salad

Ingredients:

  • 1 pound boneless chicken breast
  • 1- (5 ounce) packet McCormick GrillMates Smokehouse Mesquite 30-minute Marinade
  • 1 medium zucchini, thickly sliced
  • 1 ear fresh corn, husks removed
  • 1 medium red onion, thickly sliced
  • 1 bunch red leaf lettuce, chopped
  • 1-1/2 cups diced ripe tomato
  • 1-1/2 cups cheddar cheese cubes
  • 1  cup alfalfa sprouts
  • olive oil
  • salt and pepper
  • 1/2 cup ranch dressing (get my from scratch recipe HERE)
  • 2  tablespoons BBQ Sauce
  • two thick slices artisan French boule bread

Method:

  1. Cut or pound chicken into three 1/2 inch thick breast pieces and marinate in the Mesquite mixture for at least thirty minutes, as directed. I think mine sat in there 2-3 hours in the fridge while I goofed off.
  2. Prepare grill for direct grilling.
  3. Grill chicken to 165°F doneness, along with grilling corn until charred and tender, and grilling zukes and onions. I ran a wood skewer through the sides of the thick onion slices. I lightly oiled the vegetables and seasoned all with salt and pepper.
  4. At the end of grilling, lightly brush the thick slices of French boule with oil and grill until golden.
  5. Let the chicken rest 5-10 before slicing into strips.
  6. While you wait on that, use the time to prep you lettuce and other things.
  7. I built the salad in a large shallow bowl, lettuce first, topped with the other ingredients in their own areas, using sprouts to separate the piles.
  8. For the BBQ Ranch dressing, whisk together the ranch dressing with  BBQ sauce. It’s just that easy!
  9. Serve the salad with the bread- not all my bread fit in the photo, but you can be  sure we ate it!

From the kitchen of palatablepastime.com

BBQ Chicken Salad

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5 responses

  1. Congratulations on the new smoker! Your salad looks like a super-duper healthy Sunday Supper =)

  2. What an amazing salad! And I love the idea of using fresh corn instead of the canned one… it makes a huge difference!

  3. Looks delicious! Lately I love the addition to corn to salads…. especially in summer when corn is in season here. Can’t wait to try this!

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