Ensalada de pollo a la barbacoa a la parrilla

Ingredientes

• 4 chicken breasts (boneless and skinless)
• 1 Tablespoon olive oil
• 1/4 Cup BBQ sauce
• 1/2 Teaspoon Kosher salt
• 1/2 Teaspoon black pepper
• 4 Cups romaine lettuce (chopped)
• 1/2 Cup cherry tomatoes (sliced)
• 1/4 Cup Monterey Jack cheese (shredded)
• 1/4 Cup corn kernels (cooked)
• 1/4 Cup canned black beans (rinsed and drained)
• 1 red onion (small, sliced)
• 5 Slices bacon (cooked and diced)
• 1 avocado (sliced)
• tortilla strips (for serving)
• cilantro (fresh chopped, for serving)
• ranch dressing (for serving, optional)
• jalapeno (sliced, for serving, optional)

Preparación

1. 1

   drizzle: Pat the chicken dry with a paper towel. Drizzle ½ tablespoon of olive oil over the chicken and season both sides with salt, and pepper.

2. 2

   brush: Heat grill pan over medium-high heat and brush with remaining ½ tablespoon of olive oil. Add chicken and grill for 6 to 8 minutes on one side.

3. 3

   cook: Flip and continue cooking for another 6 to 8 minutes or until the internal temperature reaches 165°F.

4. 4

   rest: Brush BBQ sauce on the chicken, cover and let rest for 5 minutes before slicing.

5. 5

   combine: In a large serving bowl or platter, combine the romaine, tomatoes, cheese, corn, beans, red onion, bacon, avocado slices, and sliced chicken.

6. 6

   Drizzle the salad with ranch dressing and BBQ sauce.

7. 7

   top: Serve immediately, topped with tortilla strips, cilantro, and jalapenos.