1/2 tablespoon olive oil
seasoned salt and ground pepper to taste
1/2 cup BBQ sauce (divided)
6 cups chopped romaine lettuce
grape or cherry tomatoes, cut in half
3/4 cup canned corn, drained (or grilled corn, cut off the cob)
3/4 cup black beans, drained and rinsed (I prefer Bush's Black Beans)
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded sharp cheddar cheese
1/4 cup lime crema (recipe below) or ranch dressing
tortilla strips
Lime Crema:
1/2 cup greek yogurt
juice of one large lime (about 1.5 tablespoons)
1 teaspoon lime zest
1-2 teaspoons minced garlic
1/4 teaspoon cumin
a pinch of sea salt
Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness. Coat chicken with olive oil, and sprinkle evenly with salt and pepper. Brush some olive oil on the grill grates (or use grilling spray). Preheat grill to medium-high indirect heat. Alternatively, you can use a grill pan, heat on medium high heat. Place chicken on grill (or grill pan). Grill for about 3-4 minutes per side (check with thermometer for doneness, about 150 degrees). About 1 minute before chicken is done, brush each side with barbecue sauce. Remove from heat, cover with foil to rest and continue cooking 5-10 minutes before cutting into bite-size pieces. To assemble the salad place lettuce in bowl; top with chicken, tomatoes, corn, beans, onion, and cheeses. Drizzle remaining BBQ sauce and lime crema (recipe below) or ranch dressing on top of the salad and toss to combine. Serve with tortilla strips. Lime Crema: Using a small bowl, combine yogurt, lime juice, lime zest, garlic and cumin. Stir well and add sea salt to taste. If you want crema a little thinner, you can add 1/2 tablespoon of water. Best if refrigerated at least 30 minutes before serving.