Description
Easy, delicious and less than 15 minutes to make – the perfect end-of-summer salad bowl!
Yield: 2Servings | Serving Size: 1salad
Ingredients
8ozboneless skinless chicken breast
1/2tspreduced sodium Montreal Chicken Seasoning
cooking spray
2cupschopped Romaine lettuce
2small tomatoes, diced
1corn on the cobb with the husk
2tbspLight Ranch Dressing, homemade or store bought
1tbspBBQ sauce
Instructions
Pound the thicker end of the breast so it’s even on both sides for even cooking.
- Grill the chicken. Season the chicken with Montreal chicken seasoning (or any seasoned salt). Cook chicken on a pre-heated grill or grill pan sprayed with oil over medium heat for about 5 minutes on each side, or until the chicken is cooked through in the center. Check the internal temperature of the chicken using a cooking thermometer. The internal temp should be 165°F when done. Transfer to a cutting board and slice thin.
- Cook the corn. Place the corn in the microwave for 4 minutes (or you can peel and boil in water for 5 minutes). Peel the husk off the corn, then cut the corn off the cobb. If you prefer to grill the corn, peel it and grill directly on the grates alongside the chicken until charred all over.
- Prepare the salad. Divide the lettuce, tomatoes, corn and chicken on two plates, then drizzle with BBQ Sauce and dressing.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
