BBQ Chicken Taco Salad

When I first made this I was hoping it would be a decent salad, but what I wasn't expecting was that it would turn out to be one of my favorite meals of the Summer! The combo of flavors and textures are just so delicious.  The creamy lime crema with the zingy BBQ sauce? So, so good!  Speaking of BBQ sauce, have you guys tried Guy Fieri's line?  We loved the Sweet and Smokey, Bourbon and Brown Sugar, and one other slightly spicy one that I can't remember right now. Anyway, enough about BBQ sauce.  Just give this salad a try!  And if you don't have enough time to grill the chicken, try using a rotisserie chicken and just mixing some BBQ Sauce into the cream sauce. 









BBQ Chicken Salad ( a Panera Chicken Copycat)
slightly adapted from a Tidy Mom


INGREDIENTS

SALAD
2 boneless, skinless chicken breasts
1/2 tablespoon olive oil
seasoned salt and ground pepper to taste
1/2 cup BBQ sauce (divided)
6 cups chopped romaine lettuce
grape or cherry tomatoes, cut in half
3/4 cup canned corn, drained (or grilled corn, cut off the cob)
3/4 cup black beans, drained and rinsed
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded sharp cheddar cheese
1/4 cup lime crema (recipe below) or ranch dressing
tortilla strips

LIME CREMA
1/2 cup sour cream
juice of one large lime (about 1.5 tablespoons)
1 teaspoon lime zest
1/4- 1/2 tsp garlic powder
1/4 teaspoon cumin
a pinch of sea salt


INSTRUCTIONS
Place chicken breasts between 2 pieces of wax paper and, using a meat mallet, pound to an even ½-inch thickness. Coat chicken with olive oil, and sprinkle evenly with salt and pepper.
Brush some olive oil on the grill grates (or use grilling spray). Preheat grill to medium-high indirect heat. Alternatively, you can use a grill pan, heat on medium high heat. Place chicken on grill (or grill pan). Grill for about 3-4 minutes per side (check with thermometer for doneness, about 150 degrees). About 1 minute before chicken is done, brush each side with barbecue sauce. Remove from heat, cover with foil to rest and continue cooking 5-10 minutes before cutting into bite-size pieces.
To assemble the salad place lettuce in bowl; top with chicken, tomatoes, corn, beans, onion, and cheeses. Drizzle remaining BBQ sauce and lime crema  or ranch dressing on top of the salad and toss to combine.

Serve with tortilla strips and a fork!! ;) enjoy!