BBQ Chicken Salad

This lighter version of the popular restaurant salad favorite totally delivers on flavor and cures my salad as a meal cravings.


  • 4 cups salad greens such as romaine iceberg or butter lettuce, chopped
  • 1 6- ounce grilled BBQ chicken breast sliced
  • 1/2 cup canned cannellini beans rinsed and drained
  • 2 small tomatoes diced
  • 1 cup corn kernels frozen and then thawed, grilled, or cut fresh from the cob
  • 2 white corn tortillas
  • Cooking spray
  • Kosher salt
  • Chili powder
  • Garlic salt
  • 1/3 cup good quality bbq sauce
  • Juice of 1 lime
  • 2 tablespoons rice wine vinegar
  • Honey to taste
  • 1/4 cup fresh cilantro chopped
  • Cotija cheese
  • Sliced jalapeño pepper


  1. To assemble the salad, add the lettuce to a large bowl. Top with the sliced grilled chicken, cannellini beans, tomato, corn and cilantro. Sprinkle with cotija cheese and sllliced jalapeño and set aside.
  2. Lay the corn tortillas on a baking sheet lined with aluminum foil. Spray both sides of the tortillas with cooking spray and sprinkle each side with kosher salt, chili powder and garlic salt. Place in a toaster oven or broil until the tortillas become lightly browned. Cool, then cut into strips and sprinkle over the salad.
  3. In a small bowl, whisk the bbq sauce, lime and rice wine vinegar until smooth. Sweeten with honey to taste. Pour over the salad and mix. Garnish with cilantro, cotija cheese and sliced jalapeño peppers.