Ingredients:
- lbs Boneless, skinless chicken breasts
- Tbsp Olive Oil
- tsp Smoked Paprika
- /2 tsp Garlic Powder
- /4 tsp Salt & Black Pepper
- /4 cup Your favourite medium-thickness BBQ Sauce
- oz Mixed salad greens
- cup Sweetcorn kernels
- cup Cherry or Grape Tomatoes, halved
- /2 Red Onion, very thinly sliced
- large Carrot, coarsely grated
- /2 cup Black Beans, rinsed and drained
- /2 cup Mayonnaise
- Tbsp Apple Cider Vinegar
- Tbsp Dijon Mustard
- Tbsp Honey or Maple Syrup
- tsp Worcestershire Sauce
- /4 tsp Salt & Black Pepper
- –2 Tbsp Water or Milk
- /4 cup Fresh Cilantro or Chives, chopped
- oz Crumbled sharp Cheddar or Monterey Jack cheese (optional)
- Tortilla chips, lightly crushed
Instructions:
- Pat chicken dry. In a small bowl, mix smoked paprika, garlic powder, salt, and pepper. Rub mixture evenly over the chicken breasts.
- Heat olive oil in the skillet over medium-high heat. Cook chicken for 5–7 minutes per side until cooked through (internal temp 165°F/74°C).
- Remove chicken from heat. Brush generously with BBQ sauce and let it rest for 5 minutes. Once rested, dice or shred the chicken.
- While chicken rests, whisk together all dressing ingredients (mayonnaise through pepper) in a small bowl. Add water/milk gradually until the dressing reaches a smooth, drizzly consistency. Taste and adjust seasoning.
- In the large mixing bowl, gently toss the salad greens, tomatoes, onion, corn, carrot, and black beans (if using).
- Pour about 3/4 of the dressing over the salad base and toss gently to coat. Add the sauced chicken and toss once more, lightly.
- Divide the salad among four plates. Drizzle the remaining dressing over the top. Finish with chopped herbs, crumbled cheese (if using), and a scattering of crushed tortilla chips. Serve immediately.