This bright and flavor-packed Hawaiian BBQ Chicken Salad is going to be on your summer menu until the heat dies down!
When the weather is so warm that the air-conditioning becomes a full-time employee with overtime benefits for the family, all I crave are salads and sandwiches.
But listen, I have very extra salad needs. The lettuce is almost always in the background of the play. I want juicy meat, fresh herbs, sauces and dressings that keep me going back for more. I want it served with some kind of carb like a baguette or tortilla chips or cornbread.
And that is how this salad was born!
Grilled chicken and grilled corn add so much flavor (and bonus points for not turning on the stove)!
The BBQ sauce is homemade but the ranch dressing is store-bought (balance). We’re adding tortilla strips for crunch and substance!
Please do not skip on the fresh herbs! In this salad I am using fresh cilantro and sliced green onions and it really makes this salad come alive!
Enjoy!
PrintHawaiian BBQ Chicken Salad
Ingredients
For the Salad
Lettuce greens (romaine lettuce or your favorite lettuce works!)
2 ears of corn or 1 cup of frozen corn
1 cup black beans, drained and rinsed
1/2 cup fresh cilantro
1/4 cup green onions, chopped
Tortilla strips or tortilla chips
Shredded cheddar cheese
Avocado
Cherry tomatoes
For the BBQ Sauce
(You can use a jar of your favorite BBQ sauce or make my Hawaiian BBQ sauce)
1/2 cup ketchup
1 cup brown sugar
1 cup pineapple juice
3 cloves garlic, minced
1 tsp salt
1 Tbsp rice wine vinegar
1/4 cup lime juice (or juice from 2 small limes)
1 tsp sriracha
For the Chicken
2 lbs boneless, skinless chicken thighs or breasts
1 cup pineapple juice
2 tsp salt
Instructions
For the Chicken
(Shortcut: get a rotisserie chicken and take the meat off the bones. Toss the chicken with the BBQ sauce)
Add the pineapple juice and salt to a bag or glass container with the chicken. Do not marinate in a metal container. Marinate for at least 4 hours or overnight.
To Grill
- Turn the grill to medium-high (about 400 degrees F). Oil grill grates generously.
- Place chicken on the grill. Close the lid and grill for 5 minutes on one side.
- Flip the chicken, close the lid, and grill for 5 minutes.
- Open the grill and flip the chicken, and baste with BBQ sauce. Grill, with the lid closed, for 1-2 minutes. Flip and baste the other side of the chicken with the BBQ sauce. Close the lid, and grill for another 1-2 minutes (until BBQ sauce is slightly charred and nice and sticky).
Remove chicken to a platter and tent with foil for 5-10 minutes. After the chicken rests, cut it into slices.
For Stovetop
- In a sauté pan over medium-high heat, add oil.
- Remove the chicken from the marinade and sauté for 6 minutes. Flip and sauté for another 6 minutes. Remove from heat. Place chicken on cutting board and tent with foil for 5-10 minutes.
- Slice chicken and toss with 1/4 cup of the BBQ sauce.
For the BBQ Sauce
In a small saucepan over medium-high heat, add all the ingredients. Allow the sauce to come to a boil, stirring to combine. Once at a boil, turn the heat down to low and simmer for 10-15 minutes or until the sauce has thickened. Remove from heat and set aside until ready to use. The sauce will last in the refrigerator in an airtight jar for 7 days.
For the Corn
If using frozen corn, prepare according to package directions.
If grilling, remove the husk from the corn. While the chicken is grilling, on the other side of the grill (heated to medium high or 400 degrees), oil the grill grates. Lay the corn cobs on the grill. Close the lid and grill. Turn the cobs every 2 minutes or until the kernels are slightly charred.
To get the kernels off the cob, cut a small portion of the end of the cob off so it has a flat base and can stand up straight. While the cob is standing upright, run your knife down the cob with your knife just behind the kernels.
Set aside.
To Assemble the Salad
In a big bowl, add the lettuce, beans (drained and rinsed from the can), and corn. Add the slices of chicken and then top with cilantro, green onions, cheese, avocado, and tortilla strips.
Drizzle BBQ sauce and ranch (or your favorite herby dressing) over the salad.
Serve cold!
View comments
+ Leave a comment