This BBQ Chicken Salad is easy, delicious and takes less than 15 minutes to make – the perfect summer salad bowl!
8ozboneless skinless chicken breast
1/2tspreduced sodium Montreal Chicken Seasoning
2cupschopped Romaine lettuce
1corn on the cobb with the husk
2tbspSkinny Ranch Dressing(homemade or store bought)
1tbspBBQ Sauce(I used Harry & David Raspberry Chipotle)
Season the chicken with Montreal chicken seasoning (or any seasoned salt). Cook chicken on a grill or grill pan sprayed with oil over medium heat for about 5 minutes on each side, or until the chicken is cooked through in the center. Transfer to a cutting board and slice thin.
Place the corn in the microwave for 4 minutes (or you can peel and boil in water for 5 minutes). Peel the husk off the corn, then cut the corn off the cobb. Divide the lettuce, tomatoes, corn and chicken on two plates, then drizzle with BBQ Sauce and dressing.
To Meal Prep: Double the recipe and place in four meal prep containers, with the dressing and BBQ sauce on the side. You can also turn this into jarred salad, to do so place the dressing on the bottom, then the chicken, BBQ sauce, followed by the corn, tomatoes and lettuce at the top. To serve, shake it all up and pour it out onto a plate.