Ingredients :
- ▢FOR THE GREEN CHILE RANCH DRESSING:
- ▢8 oz your favorite bottled ranch dressing 1 cup
- ▢1/4 cup Stubb’s green chile sauce can substitute with 1 small can of diced green chiles
- ▢FOR THE CHICKEN:
- ▢2 chicken breasts trimmed of excess fat
- ▢1/2 cup Stubb’s Original BBQ sauce or your favorite
- ▢1/2 tsp paprika
- ▢1/4 tsp onion powder
- ▢salt and pepper to taste
- ▢FOR THE SALAD:
- ▢3 cups romaine lettuce hearts cleaned and chopped (about 6 )
- ▢2 roma tomatoes chopped
- ▢1/2 cup corn kernels (cut off the cob canned or defrosted frozen corn)
- ▢1/2 cup black beans drained and rinsed
- ▢1/4 cup red onion diced
- ▢1/4 cup shelled edamame
- ▢3/4 cup colby cheese shredded
- ▢handful of tortilla strips
- ▢1/4 cup Stubb’s Original BBQ sauce
- ▢1/4 cup green chile ranch dressing
Instructions :
- GREEN CHILE RANCH DRESSING:
- Add ranch dressing and green chile sauce to a blender or food processor. Blend until smooth and combined.
- Place in airtight container and place in refrigerator until ready to use.
- BBQ CHICKEN:
- Rub chicken breasts with paprika, onion powder and salt and pepper.
- Grill over MED heat for about 5 minutes on each side, until chicken is cooked through and juices run clear.
- The last minute of grilling, baste liberally with bbq sauce.
- Let chicken rest for 5 minutes, then dice into bite-sized pieces.
- SALAD:
- Assemble salad by placing romaine lettuce in a large serving bowl. Top lettuce with grilled chicken, roma tomatoes, corn kernels, black beans, red onion, shelled edamame, shredded cheese, and tortilla strips.
- Drizzle salad with both bbq sauce and prepared green chile ranch dressing and toss to combine.
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