* 2 chicken breasts, boneless and skinless * 1 tablespoon [olive oil](https://amzn.to/3TUROAR) * kosher salt * freshly ground black pepper * 1 head fresh romaine lettuce, chopped * ½ cup grape tomatoes, sliced in half * ½ cup canned corn kernels, drained * ½ cup canned black beans, drained well (rinse if desired) * ¼ cup red onion, diced * ⅔ cup cheddar cheese, shredded * ¼ cup ranch dressing * 1 ¼ cup honey BBQ sauce, divided
# Optional Toppings
* tortilla strips or croutons
# Instructions
1. Use paper towels to pat dry chicken well. Place a sheet of cling wrap over the chicken and use a meat tenderizer to pound chicken to an even 1/2″ thickness throughout. 2. Sprinkle both sides of chicken pieces with a light, even layer of kosher salt and black pepper. Pour 1 cup BBQ sauce over the chicken, ensuring pieces are fully submerged in sauce. Marinate for 10 minutes. 3. Grease outdoor grill or cast iron pan and heat until very hot and smoking. Cook chicken about 4 minutes per side, or just until no longer pink in center – do not overcook. Immediately remove from heat and let chicken rest on cutting board for 5 minutes before slicing. 4. In a large bowl, add lettuce, tomatoes, corn, beans, onions, and cheese. Add sliced chicken. Drizzle with ranch dressing and 5. Drizzle ranch dressing and remaining 1/4 cup BBQ sauce over the salad and gently toss to combine well. 6. Serve immediately. Serve immediately.
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Full recipe/notes: [https://www.chewoutloud.com/bbq-ranch-chopped-chicken-salad/](https://www.chewoutloud.com/bbq-ranch-chopped-chicken-salad/)
# Ingredients
* 2 chicken breasts, boneless and skinless
* 1 tablespoon [olive oil](https://amzn.to/3TUROAR)
* kosher salt
* freshly ground black pepper
* 1 head fresh romaine lettuce, chopped
* ½ cup grape tomatoes, sliced in half
* ½ cup canned corn kernels, drained
* ½ cup canned black beans, drained well (rinse if desired)
* ¼ cup red onion, diced
* ⅔ cup cheddar cheese, shredded
* ¼ cup ranch dressing
* 1 ¼ cup honey BBQ sauce, divided
# Optional Toppings
* tortilla strips or croutons
# Instructions
1. Use paper towels to pat dry chicken well. Place a sheet of cling wrap over the chicken and use a meat tenderizer to pound chicken to an even 1/2″ thickness throughout.
2. Sprinkle both sides of chicken pieces with a light, even layer of kosher salt and black pepper. Pour 1 cup BBQ sauce over the chicken, ensuring pieces are fully submerged in sauce. Marinate for 10 minutes.
3. Grease outdoor grill or cast iron pan and heat until very hot and smoking. Cook chicken about 4 minutes per side, or just until no longer pink in center – do not overcook. Immediately remove from heat and let chicken rest on cutting board for 5 minutes before slicing.
4. In a large bowl, add lettuce, tomatoes, corn, beans, onions, and cheese. Add sliced chicken. Drizzle with ranch dressing and
5. Drizzle ranch dressing and remaining 1/4 cup BBQ sauce over the salad and gently toss to combine well.
6. Serve immediately. Serve immediately.
too much sauce bowl too small kill me