Rick and I both LOVE this salad. My inspiration for it came from trying to recreate "Noodles" restaurant's (no longer on the menu) BBQ Chicken Salad. Noodles had it on their summer menu all summer a few years back, but they discontinued it, and never did bring it back.
BBQ Grilled Chicken and Corn Salad
Grill two boneless chicken breasts and two cobbs of corn. Slice the chicken while still warm and toss it in your favorite BBQ sauce. Set aside. Let the corn cool and then slice the kernels off of the cob. Set aside.
In a large bowl, add:
Romaine lettuce, chopped
Baby arugula
Small red onin, diced
1 cup shredded cheddar cheese
Optional: add diced tomato
Toss the salad with Ken's Steakhouse Buttermilk Ranch Dressing.
Divide that lettuce mixture up between two shallow bowls. Top each bowl with chicken, corn, and 1/2 of an avocado.
I suppose you could use canned corn, but honestly, it's the grilled corn that makes this salad so delicious.
Enjoy with an ice cold beer!
