Ingredients for Warm Bbq Chicken And Vegetable Salad
- 1 lb boneless, skinless chicken breasts
- 1 tbsp Cajun seasoning
- 4 ears of corn
- 1 zucchini, sliced
- 1 pint cherry tomatoes
- Red Bell Peppers
- Oil
- Salt and pepper to taste
- Sour cream or Greek yogurt (optional)
- Lime Juice
- 1 tbsp brown sugar
- Of Fresh Mint
- Red Chile
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How to Make Warm Bbq Chicken And Vegetable Salad
- Sprinkle 1 lb boneless, skinless chicken breasts with 1 tbsp Cajun seasoning. Set aside while corn soaks (see step 2).
- Soak 4 ears of corn in warm water for 15 minutes to make husking easier.
- In a small bowl, whisk together ½ cup BBQ sauce, ¼ cup apple cider vinegar, 2 tbsp olive oil, 1 tbsp brown sugar, 1 tsp Dijon mustard, and salt & pepper to taste until sugar dissolves.
- Preheat grill to medium-high heat. Grill corn and chicken for 15-20 minutes, turning occasionally, until chicken is cooked through and corn is slightly charred.
- Remove corn and chicken from grill. Let cool slightly. Remove husks and silk from corn.
- Slice corn kernels off the cob.
- Slice chicken diagonally into ½-inch thick pieces.
- In a large bowl, toss 1 pint cherry tomatoes, 1 red bell pepper (sliced), ½ red onion (sliced), and 1 zucchini (sliced) with 1 tbsp olive oil, salt, and pepper.
- Grill vegetables for 2-3 minutes, or until slightly charred and tomatoes begin to blister.
- Combine grilled chicken, corn, and vegetables in a large bowl. Pour BBQ dressing over the salad and toss gently.
- Serve immediately over salad greens (optional) with a dollop of sour cream or Greek yogurt (optional) and a side of potato wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
46g
Fat
29g
Carbs
9g
