Smoky grilled chicken tops crisp romaine with charred corn, black beans, and creamy ranch for a vibrant, satisfying meal.
# 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
12 - 1 avocado, sliced
→ Ranch Drizzle
13 - 1/3 cup ranch dressing, gluten-free
14 - 1 tablespoon fresh cilantro, chopped
15 - 1 to 2 teaspoons fresh lime juice
# Steps:
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. In the final minute, brush both sides generously with BBQ sauce. 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 skillet until golden.
04 - In a large salad bowl, arrange chopped romaine as the foundation.
05 - Top romaine evenly with grilled corn, black beans, cherry tomatoes, red onion, cheese, and avocado.
06 - Arrange sliced BBQ chicken on top of vegetables.
07 - Mix ranch dressing with lime juice and cilantro.
08 - Drizzle prepared dressing over salad just before serving. Toss lightly if desired and serve immediately.
