- Jen Wise
Chances are if you’ve been to my house during the summer, you’ve had this salad. Once the weather warms up I just can’t get it enough. Plus, it’s super easy to prep, making it perfect for entertaining on days when you’d rather spend more time in the sun and less time in the kitchen.
What really makes this salad to-die-for is the combinations of toppings. The juicy tomatoes, sweet corn, creamy avocados and crisped onions… it’s the perfect balance of salty and sweet. Drizzle some fresh dill ranch on top and you’re ready to go!
Fresh BBQ Chicken Salad (serves 6-8 depending on appetite :)
*All amounts are approximate – adjust according to your taste and needs!
4 ears corn on the cob, grill until lightly charred, then cut from cob
3 c cherry tomatoes, halved
2 avocados, cubed
1 package crispy onions (you’ll find these near the croutons)
4 Skinless, boneless chicken breasts
Barbeque Sauce (store bought or homemade, just no corn syrup please!)
Dill Ranch (combine all ingredients, refrigerate 30+ minutes)
1 1/3 c buttermilk
2/3 c mayo
2/3 c sour cream or Chobani
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
¼ cup fresh dill, chopped
Grill the chicken and brush with barbeque sauce in the last few minutes of cooking. Allow chicken to ‘rest’ for 5 or so minutes and then slice and arrange on a board.
Arrange the greens and toppings in separate bowls, and set out along with the chicken and the dressing. Everyone can assemble their salad to their liking… I prefer my toppings piled high atop of giant bed of greens. ☺