Smoky, crunchy, creamy, sweet, peppery, fresh… are just some of the words that can describe this amazing salad. We took some of our favorite flavors and incorporated them into a protein-packed salad that could easily be served as a whole meal in itself. Flavors of jalapeno-lime, spices reminiscent of SoCal Mexican street corn, and robust smoky bbq (with our ground coffee and brown sugar rub) all contribute to a crowd-pleasing, all-time satisfying meal! With just a few make-ahead preparations this salad comes together quite quickly and is great for large groups.
- 1 recipe Coffee BBQ Rub
- 1 recipe Southwest BBQ Buttermilk Ranch
- 2 pounds Chicken Breast
- 1 Romaine lettuce head, washed and chopped
- ½ Cilantro bunch, rough chopped
- 1 Bunch Green Onion, chopped
- 1-2 Cups Grape Tomatoes, cut in half
- 2-4 Avocados, sliced and sprinkled with lime juice
- 1 Can or 1 Cup home-cooked black beans
- 4-6 Corn on the cob, cooked for 4 minutes and cut off the cob
- Cheddar Cheese, cut into small cubes
- Prepare the dry rub for the chicken. See recipe below. Put all the spices into a mason jar and shake to combine.
- Pat dry the chicken breast and slice into ¾ inch thick pieces. Pour the olive oil over the chicken and sprinkle with the dry rub. Rub together with your hands. Cover and set aside.
- Meanwhile, prepare the BBQ ranch. See recipe below.
- To cook your own black beans: Place beans in a medium saucepan and fill with cold water to cover. Bring to a boil, take off from heat and add 1 teaspoon baking soda. The water will foam and rise so its a good idea to do this above a sink. Stir with a spoon and drain the water. Rinse with cold water. Fill fresh cold water double the amount of beans, add ½ teaspoon salt and cook for 30-60 minutes or until soft. Add more water if needed.
- To cook the corn: Peel the corn and place in a large pot and cover with cold water. Bring to a boil and cook for 4 minutes. Take off the heat, cool then use a sharp knife to take the corn off the cob.
- To cook the chicken: Set the heat on high. Arrange the chicken in rows and cook for about 2 minutes on each side. The brown sugar and coffee will caramelized and produce great grill marks. Take off the heat, cool and slice.
- Wash all veggies. Chop the lettuce, cilantro and green onion and place in a large bowl or platter.
- Arrange the tomatoes, corn, beans, avocados, chicken and cheese. Serve with bbq buttermilk ranch.
I always make double the ranch just because its great on other foods and stores well up to a week in a covered mason jar in the fridge.
Cooking the beans yourself is a great option for those who have trouble digesting store-bought beans. Adding the baking soda makes the beans easier to digest. Make double the batch and store in a container covered with water in the fridge 3-4 days and in a ziploc bag in the freezer for a month.
- 2 Pounds Chicken Breast (cut into ¾” thick slices)
- 2 Tablespoons Coffee, ground
- 2 Tablespoons Brown Sugar
- 1 teaspoon Whole Mustard Seed or ground mustard seed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder or flakes
- 2 teaspoons salt
- 1 teaspoon Ancho Chili Powder
- ¼ teaspoon Chipotle Chili Powder
- 1 teaspoon black pepper
- 1 teaspoon Smoked Paprika
- 2-4 Tablespoons Olive oil
- Put all the spices into a mason jar and shake to combine. If using whole mustard seeds, place them in a small skillet on high heat and roast for a few minutes to release maximum flavor. Grind in a mortar and pestle or a coffee grinder. Combine with the rest of the spices.
- Mix the olive oil and dry rub into the chicken. No need to let it rest, bbq right away.
- ½ Cup Mayonaise or Veganaise
- 1 Cup Buttermilk
- ¼ Cup Sourcream
- 2 Tablespoons BBQ sauce
- 1 Garlic clove, minced
- ½ Jalapeno, minced
- 1 Tablespoons Chives, minced
- 1 Tablespoon Cilantro, minced
- Salt, black pepper to taste
- 2 Tablespoons Lime juice
- 1 teaspoon Dijon Mustard
- 1 teaspoon Worcestershire Sauce
- ¼ teaspoon Chipotle Powder
- Place all ranch ingredients into a large mason jar and shake vigorously to combine. I like to use a microplane to mince the garlic and jalapeños. Use food-safe gloves when handling jalapeños to prevent burning. Adjust the salt, pepper and lime juice amount to your taste. Cover and refrigerate until needed.
WHAT WE USED USED FROM AMAZON
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