Bbq Chicken Salad

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Bbq Chicken Salad

Ingredients

• 6 boneless, skinless chicken thighs (about 1 lb. total)

• Kosher salt

• Freshly ground black pepper

• 3/4 c. store-bought BBQ sauce, divided • 1/3 c. buttermilk

• 1/4 c. mayonnaise

• 1/4 c. sour cream

• 1 clove garlic, finely chopped

• 2 Tbsp. chopped fresh parsley

• 1 Tbsp. chopped fresh dill

• 1 Tbsp. sliced fresh chives

• 1/4 tsp. onion powder

• Pinch of cayenne pepper

• 2 heads romaine lettuce, thinly sliced (about 8 c.)

• 1 (15-oz.) can black beans, rinsed, drained • 1 vine-ripened tomato, finely chopped (about 1 c.)

• 1 c. shredded Mexican blend cheese • 1 c. frozen corn, thawed, drained

• 1 c. tortilla strips or crushed tortilla chips • 1/4 c. finely chopped red onion

Directions

1. Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into 1/2"-thick pieces. Transfer chicken to a large bowl; season all over with 1 teaspoon salt and 1/4 teaspoon black pepper. Pour 1/2 cup BBQ sauce over chicken. Turn to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, orcover bowl and refrigerate up to 3 hours. 2. Meanwhile, prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat). In a medium bowl, whisk buttermilk, mayonnaise, sour cream, garlic, parsley, dill, chives, onion powder, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon black pepper; set dressing aside.

3. Grill chicken, basting with marinade, until cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly. Cut chicken into bite-sized pieces. 4. In a large bowl, toss chicken, lettuce, beans, tomatoes, cheese, corn, tortilla strips, and onion. Drizzle with some of the reserved dressing and remaining 1/4 cup BBQ sauce and toss again to combine. Serve remaining dressing alongside. #bbqchickensalad #bbqchicken #salad #fyp #foodie #homecooking #homecooked #cooking #cook