Tex-Mex Chicken Salads
If you’re like me, summer is not only the most fun season but one of the busiest seasons! More than ever, it’s key to have quick, fresh and healthy meals you can whip up when life is hectic (and hot!)
These Tex-Mex chicken salads are the anecdote to such conundrums. They’re super easy to throw together and super flavorful. I call them "Tex-Mex" because I combine classic BBQ chicken with spicy, southwest ingredients - spiced roasted corn, black beans, crisp red onion and a smoky, tangy and creamy ranch dressing. Hint: the dressing is literally ranch dressing + BBQ sauce. I know, I'm such a trendsetter!!
See for yourself - It's impossible not to love these simple yet delicious salads!
Tex-Mex Chicken Salads
Serves 2
Ingredients
1 large boneless skinless chicken breasts (or two small ones)
1 tablespoon cajun seasoning, like Tony Charchere's (this stuff is BOMB)
1 tablespoon olive oil
2 heads romaine, chopped
1 ear of corn
1/2 cup black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon butter
1/2 red onion, thinly sliced
1/4 cup BBQ sauce, like Stubb's Sweet Heat (the best storebought BBQ sauce out there!) plus 1 tablespoon
2 tablespoons ranch dressing
Directions
Heat a skillet over medium high-heat. Butterfly chicken breast(s) by slicing through the middle but not all the way through. Open up chicken breast so it resembles, yep, a butterfly! Season with Cajun seasoning. Heat olive oil in skillet and cook chicken for about 4 minutes per side. Remove from skillet and set on cutting board. Baste with barbecue sauce and let rest.
Add butter to same skillet and begin to cook ear of corn, flipping every minute or so until all sides start to brown and caramelize. Meanwhile, begin assembling your salads on two plates starting with a bed of romaine, sliced red onions and black beans sprinkled evenly over romaine. In a small dish combine ranch and barbecue sauce.
Remove corn from skillet and immediately sprinkle with cumin and chili powder. Rest the bottom of the ear of corn on the cutting board and cut off kernels using a knife. Add corn to salad. Cut chicken into bite size pieces and set on top of salad. Drizzle with dressing. Enjoy!
