For this post you will need your grocery list and a pen handy because by the time I am done sharing this incredible recipe, you should be scrambling to get yourself out the door and over to the grocery store so that you can get the stuff needed to have this salad TONIGHT!
I wish I could take the credit for this deliciousness but the credit belongs to my wonderful sister-in-law, Stephanie. Mr.. Awesome and I are forever indebted to you, Steph, for introducing us to this salad, and soon, you will all be indebted to me since I am bringing it to you! (insert evil laugh here) But in all seriousness, feel free to flood my inbox with emails of gratitude and life changing experiences because of this salad. Who knew a salad could be life changing!
*These are our edits and thoughts to the recipe*
Ready for the recipe? I know your just so uber excited!
First things first, let’s get our chicken marinating…
BBQ Chicken:
1 hour before, marinate 2 pounds chicken tenders in 1/4 cup olive oil, 1/4 cup soy sauce, 1 tsp minced garlic, 1/2 tsp salt & pepper.
*We honestly don’t measure the salt and pepper and we use a dash of garlic powder and sometimes a dash of onion powder*
While the chicken is marinating, I suggest we get the dressing made.
In a blender, combine:
1 cup buttermilk *if you don’t have buttermilk, you can use a cup of milk and 1 Tablespoon white vinegar or lemon juice*
1 cup mayo *we have also used miracle whip and it works just fine*
1 package Hidden Valley ranch mix
Add in 1/4 cup Cilantro diced
Blend until mixed well.
*We always stick it in the fridge after we bled it together, it thickens it up a bit and we like it that way*
After an hour, place the chicken in your pan and put it in the oven on Broil (high) *We opt for a glass baking pan and choose to line it with tin foil for an easier clean up* The recipe doesn’t say this but I cover the chicken in the pan with the marinade* 
Broil 8-10 minutes per side, depending on the thickness of the chicken. Let cool then dice in cubes, then toss with 1/2 cup BBQ sauce of your choice! *We also don’t measure the BBQ sauce, just coat it to our liking
The rest is easy peasy, just a tad time consuming (but totally worth it!)
1/2 head iceberg lettuce - chopped
romaine lettuce- chopped
1 cup frozen white corn- rinse under cold water, or fresh corn if in season
1 can black beans- drain & rinse
2 cups pepper jack cheese, shredded
2 medium tomatoes, diced
1-2 avocados, chunked- drizzle 1/2 lime over to prevent from browning
*We opt to just do romaine. We also add chopped bell peppers which we really like (maybe 1-2 decent sized peppers) and we top it all with some sunflower nuts*
On a large platter, layer lettuce, corn, black beans, *peppers*, cheese & tomatoes. Top with warm BBQ chicken and avocados *and sunflower nuts* Enjoy! *You can also do buffet style which is what we always do*
Doesn’t it sound and look so delicious?!? I know you are so anxious to get to the store and get the ingredients you need to make this tonight so here is the recipe in full.
BBQ Chicken Salad
1/2 head iceberg lettuce - chopped
romaine lettuce- chopped
1 cup frozen white corn- rinse under cold water, or fresh corn if in season
1 can black beans- drain & rinse
2 cups pepper jack cheese, shredded
2 medium tomatoes, diced
1-2 avocados, chunked- drizzle 1/2 lime over to prevent from browning
*1-2 good size bell peppers, sunflower nuts*
Ranch Dressing:
1 cup buttermilk
1 cup mayo
1 package Hidden Valley ranch mix
1/4 cup cilantro diced
BBQ Chicken:
1 hour before, marinate 2 pounds chicken tenders in 1/4 cup olive oil, 1/4 cup soy sauce, 1 tsp minced garlic, 1/2 tsp salt & pepper.
Place chicken on broiler pan and broil 8-10 minutes per side, depending on the thickness of the chicken. Let cool then dice in cubes, then toss with 1/2 cup BBQ sauce of your choice!
On a large platter, layer lettuces, corn, black beans, cheese & tomatoes. Top with warm BBQ chicken and avocados!
I expect to be overwhelmed with gratitude emails in my inbox tomorrow morning!
Enjoy your dinner tonight! Your life will never be the same.
