Bbq Chicken & Corn Salad (summer Favorite)
This vibrant BBQ Chicken & Corn Salad is the perfect summer dish, combining tender grilled chicken, sweet corn, fresh vegetables, and a zesty dressing for a refreshing and healthy meal. It serves well as a main dish or a side salad for gatherings.
Equipment
- 1 grill or grill pan
- 1 mixing bowl
- 1 whisk or fork
- 1 cutting board
- 1 tongs
- 1 set measuring cups and spoons
Ingredients
- 2 large chicken breasts About 1 pound total.
- 2 ears corn Husked.
- 1 cup cherry tomatoes Halved.
- 1 medium bell pepper Diced.
- 1 small red onion Diced.
- 1 cup fresh cilantro Chopped.
- ¼ cup olive oil
- 3 tablespoons BBQ sauce Plus 1 tablespoon for brushing.
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
Instructions
- Preheat the grill to medium-high heat.
- Season the chicken breasts with salt, pepper, and garlic powder. Brush them with 1 tablespoon of BBQ sauce on both sides.
- Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes.
- While the chicken is grilling, place the corn directly on the grill and cook for about 10 minutes, turning occasionally, until charred and tender. Remove and let cool slightly.
- Once the corn is cool enough to handle, cut the kernels off the cob and set aside.
- In a large mixing bowl, combine the corn kernels, cherry tomatoes, bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lime juice, and remaining BBQ sauce. Pour the dressing over the salad mixture and toss to combine.
- Slice the grilled chicken into strips and place over the salad.
- Serve immediately.
Notes
Feel free to customize the salad by adding other vegetables or beans.
Leftover salad can be stored in the refrigerator for up to 2 days, but the chicken may dry out.
For a vegetarian option, substitute the chicken with grilled tofu or chickpeas.