Ingredients:

  • 1 lb chicken breast, cubed into 1-inch pieces
  • 2 tbsp olive oil
  • 1/4 cup BBQ sauce
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 6 cups chopped romaine lettuce
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, cubed
  • 1/2 cup red onion, finely diced
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise
  • 2 tbsp BBQ sauce
  • 1 tbsp fresh lime juice
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 cup corn tortilla strips
  • 1/2 cup shredded sharp cheddar cheese
  • Fresh cilantro leaves

Instructions:

  1. Pat the chicken breast dry with paper towels. Season with salt and smoked paprika.
  2. Heat olive oil in a cast-iron skillet over medium-high heat. Add chicken and cook for 5-7 minutes until golden.
  3. Stir in the BBQ sauce and toss the corn kernels into the pan. Cook for another 3 minutes until the sauce is tacky and mahogany-colored, and the corn is slightly charred.
  4. Remove the chicken and corn mixture from heat and let it cool slightly to prevent the lettuce from wilting.
  5. In a small bowl, whisk together Greek yogurt, mayonnaise, BBQ sauce, lime juice, and garlic powder until emulsified.
  6. In a large mixing bowl, combine the chopped romaine, black beans, cherry tomatoes, red onion, and cubed avocado.
  7. Add the cooled BBQ chicken and corn to the greens.
  8. Drizzle the dressing over the salad and toss gently to coat.
  9. Top with shredded cheddar cheese, corn tortilla strips, and fresh cilantro leaves.