We are reaching the point in the summer that simultaneously makes us never want summer to end and makes us constantly talk about the humidity. The a/c hums noisily in the background of all conversations, and everyone begins posting photos of last winter’s record snowfall with a meme-like caption reading something along the lines of, “Quit Complaining.” That’s when we fire up the grill. Nobody wants to heat up the house making elaborate dishes, served piping hot out of the stove. It’s the time to head to the garden, grab a juicy red tomato off the vine and eat it immediately upon picking. A knife, a cutting board, and a rainbow of vegetables is pretty much all you need during the peak of summer in the Midwest. This recipe captures that rainbow of deliciousness. It represents summer at its finest. Crisp and cool lettuce. Ripe and juicy tomatoes. Sweet and crunchy corn. Smoky and protein-packed BBQ chicken. All you need to do is sprinkle it with your favorite flavor of Way Better Snacks for the perfect sprouted crunch. Here’s to summer.
Chopped Garden Salad with Barbeque Chicken
2 chicken breasts, pounded thin
olive oil, for grilling
salt & pepper, to taste
1/3 cup of your favoirtie barbeque sauce, plus more for serving
2 ears sweet corn
15 ounces chopped romaine lettuce
2 vine ripened tomatoes, chopped
1 cup black beans
1/2 small red onion, chopped
1/2 cup shredded Monterey Jack cheese
1/2 cup crushed Way Better Snacks Sweet Chili Tortilla Chips
Your favorite ranch or blue cheese dressing
Preheat grill. Brush chicken with olive oil and season with salt and pepper. Grill over medium-high heat for 3-4 minutes a side. When chicken is nearly done, brush chicken with barbeque sauce. Cook until chicken is cooked through and barbeque sauce has slightly carmalized.
While chicken cooks, cook corn. After removing husks and cleaning corn, brush corn with oil. Grill ears of corn until evenly cooked. Remove chicken and corn from heat and allow to cool slightly, until cool enough to handle. Chop chicken and remove kernels from corn cobs.
In a large bowl, combine romaine, tomatoes, black beans, red onion, chicken, corn, cheese and crushed tortilla chips. Drizzle with desired amount of dressing. Gently toss salad until just combined.
Serve imediately with extra dressing and barbeque sauce, if desired, and a side of Way Better Snacks Sweet Chili Tortilla Chips.
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Creamy Asparagus Soup