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INGREDIENTS
Ingredients
- 8 ounce (1 cup) your favorite bottled ranch dressing
- 1/4 cup Stubb's green chile sauce (can substitute with 1 small can of diced green chiles)
- 2 chicken breasts, trimmed of excess fat
- 1/2 cup Stubb's Original BBQ sauce (or your favorite)
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- salt and pepper, to taste
- FOR THE SALAD:
- 3 romaine lettuce hearts, cleaned and chopped (about 6 cups)
- 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
- 1 Add ranch dressing and green chile sauce to a blender or food processor. Blend until smooth and combined.
- 2 Place in airtight container and place in refrigerator until ready to use.
- 3 Rub chicken breasts with paprika, onion powder and salt and pepper.
- 4 Grill over MED heat for about 5 minutes on each side, until chicken is cooked through and juices run clear.
- 5 The last minute of grilling, baste liberally with bbq sauce.
- 6 Let chicken rest for 5 minutes, then dice into bite-sized pieces.
- 7 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.
- 8 Drizzle salad with both bbq sauce and prepared green chile ranch dressing and toss to combine.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
