Combine chicken, oil and 1 tablespoon Green Tea Peppercorn Seasoning in a gallon resealable freezer bag. Refrigerate 30 minutes or up to overnight.
Prepare grill to medium heat. Remove chicken from bag; discard bag with marinade. Place chicken on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 10-12 minutes, basting with ¼ cup Smoky Bacon BBQ Sauce the last 2-3 minutes.
Remove chicken from grill; let stand 5 minutes then slice. Meanwhile, in large mixing bowl, combine remaining ¼ cup Smoky Bacon BBQ Sauce, ranch dressing and 1 teaspoon Green Tea Peppercorn Seasoning. Add lettuce, tomatoes, avocados, corn and cheese; toss to coat.
Divide among 6 dinner plates. Top with sliced chicken and sprinkle with tortilla strips, if desired.
Makes 6 servings. Serve with cornbread muffins.
Make Ahead & Freeze: Prepare through step 1. Seal well, label and freeze. Thaw completely. Continue with step 2.
Rated 5 out of
Delicious BBQ Chicken Salad!I whipped this together since I wanted something cool on a hot day. Totally LOVE the flavor!!! We swapped out Avocados for cucumbers and put dressing on top since one will be for lunch tomorrow. This is a new go-to recipe!!!
Date published: 2016-05-31
Rated 5 out of
New favorite!I've eaten there salads over the past two days. You can make it your own by adding any toppings you want (I added cucumber and red onion. I think hard boiled eggs would be awesome too!)... this salad just screams "summer"!