Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 1 cup barbecue sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 4 cups mixed salad greens
  • 1 cup cherry tomatoes, halved
  • 1 cup corn, canned or frozen
  • ½ cup red onion, thinly sliced
  • ½ cup shredded cheddar cheese
  • ¼ cup ranch dressing
  • Fresh cilantro for garnish

Instructions:

  1. Season chicken breasts with olive oil, salt, and pepper. Coat evenly with BBQ sauce. Let marinate for at least 30 minutes.
  2. In a large mixing bowl, combine salad greens, cherry tomatoes, corn, and red onion.
  3. Preheat the grill to medium-high heat. Grill chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
  4. Once the chicken is cooked, let it rest for a few minutes, then slice it thinly. Add sliced chicken to the salad and toss gently to combine.
  5. Drizzle ranch dressing over the salad and toss again. Top with shredded cheese and fresh cilantro, if desired.