Serving Size: 4
Total Cook + Prep Time: 30 minutes
Ingredients:
1 head of iceberg lettuce, chopped
2 chicken breasts
1 teaspoon olive oil
1 roma tomato, diced
1/4 red onion, diced
1/4 cup cilantro, chopped
1/2 cup black beans, drained and well-rinsed
1/3 cup shredded cheddar cheese
1/2 avocado, diced
2 ears of corn, grilled and chopped off
1/2 cup lite ranch dressing (I used Ken's Steakhouse brand)
1/4 cup barbecue sauce, for topping (I used Sweet Baby Ray's)
1/4 cup barbecue sauce, for spreading on the cooked chicken
Salt and pepper, for taste
Optional: bacon bits, for topping
Recipe:
Heat a grill to 500 degrees to cook your corn on the cob. Once your grill reaches 500 degrees, add in the corn on the cob and cook for 15 minutes, flipping halfway through. If you don't have a grill, you can put your corn on the cob into the oven at 450 for 20 minutes.
Heat a large pan on medium/high heat with 1 teaspoon olive oil. Butterfly your chicken and then sprinkle salt and pepper on both sides. Once the pan is hot, add your chicken onto the pan. Cook for about 6-7 minutes on each side.
While this is cooking, chop your iceburg lettuce, roma tomato, red onion, cilantro, black beans, shredded cheese, and avocado. Strain your black beans and then put them in a strainer and wash them under sink water for about 30 seconds until the water runs completely clear.
Once your chicken is done, place it on your cutting board and spread with 1/4 cup of barbecue sauce on each side of the cooked chicken. Let set for a few minutes and then chop into small cubes.
When the corn is done grilling, let it set for about 5 minutes and then use a knife to cut it off the cob.
In a large bowl, add your lettuce and top with all of your ingredients you prepped and cooked. Pour your ranch dressing and barbecue sauce over top. Sprinkle with a bit of salt and pepper. Mix around thoroughly. Optional: top with bacon bits. Enjoy!
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