Scott's Recipe

BBQ Chicken Salad

Category: Chicken

2 boneless, skinless chicken breasts (about 1 lb)
Kosher salt
Freshly ground black pepper
3/4 cup BBQ sauce, divided
1/3 cup buttermilk
1/4 cup mayonnaise
1/4 cup sour cream
1 clove garlic, finely chopped
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill
1 Tbsp sliced fresh chives
1/4 tsp onion powder
Pinch of cayenne pepper
2 heads romaine lettuce, thinly sliced (about 8 c)
1 (15-oz) can black beans, rinsed, drained
1 vine-ripened tomato, finely chopped (about 1 c)
1 cup shredded Mexican blend cheese
1 cup frozen corn, thawed, drained
1 cup tortilla strips or crushed tortilla chips
1/4 cup finely chopped red onion


1. Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into 1/2"-thick pieces. Transfer chicken to a large bowl; season all over with 1 tsp salt and 1/4 tsp black pepper. Pour 1/2 cup BBQ sauce over chicken. Turn to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, or cover bowl and refrigerate up to 3 hours.
2. Meanwhile, prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat). In a medium bowl, whisk buttermilk, mayonnaise, sour cream, garlic, parsley, dill, chives, onion powder, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon black pepper; set dressing aside.
3. Grill chicken, basting with marinade, until cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly. Cut chicken into bite-sized pieces.
4. In a large bowl, toss chicken, lettuce, beans, tomatoes, cheese, corn, tortilla strips, and onion. Drizzle with some of the reserved dressing and remaining 1/4 cup BBQ sauce and toss again to combine. Serve remaining dressing alongside.