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.
Southwest BBQ Chicken Salad
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Inspired by the flavors of the Southwest California, this salad is an instant favorite with family and friends. A mouthwatering homemade bbq ranch completes this salad.
Author: Welcome2OurTable.com
Recipe type: Salad, Lunch
Cuisine: Mexican, American
Ingredients
- 1 recipe Coffee BBQ Rub
- 1 recipe Southwest BBQ Buttermilk Ranch
- 2 pounds Chicken Breast
Ingredients for Salad
- 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
Instructions
- 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.
Notes
This salad can be made ahead covered and stored in the fridge without the dressing up to a day ahead.
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.
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.
Photo Step-By-Step
Coffee BBQ Rub
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Use this bbq rub to get maximum flavor on chicken or other meat. The brown sugar and coffee caramelize while the meat is being cooked on high heat, creating great grill marks and fantastic bbq flavor.
Author: Welcome2OurTable.com
Recipe type: BBQ
Cuisine: Mexican, American
Serves: ½ cup rub
Ingredients
Ingredients for Chicken BBQ Rub
- 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
Instructions
- 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.
Southwest BBQ Buttermilk Ranch
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Use as a dressing, dip, or sauce. This recipe is so versatile, stores well and is a million times better than any store-bough version.
Author: Welcome2OurTable.com
Recipe type: Sauce, Dressing
Cuisine: American
Serves: 2 cups
Ingredients
Ingredients for BBQ Buttermilk Ranch
- 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
Instructions
- 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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