Ingredients:

  • 454 g (1 lb) boneless, skinless chicken breast, pieces or fillets
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 240 g (1 cup) BBQ sauce (divided for glazing and drizzling)
  • 245 g (1 cup) plain Greek yogurt (2% fat or higher)
  • 115 g (1/2 cup) mayonnaise
  • 60 g (1/4 cup) buttermilk
  • 2 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1 tsp chipotle powder
  • 1/4 cup fresh chopped cilantro
  • 600 g (1 large head) romaine lettuce, chopped
  • 250 g (1 can, 15 oz, drained) black beans, rinsed
  • 165 g (1 cup) corn, thawed
  • 340 g (1 pint) cherry tomatoes, halved
  • 300 g (2 medium) diced avocado
  • 30 g (1/2 cup) crispy fried onions or tortilla strips (for garnish)

Instructions:

  1. Pat the chicken pieces dry. Rub them down thoroughly with olive oil, smoked paprika, garlic powder, salt, and pepper. This seasoning must penetrate the meat before cooking.
  2. Heat a pan or grill plate until screaming hot. Cook the chicken for about 5–7 minutes per side until it reaches an internal temperature of 165°F (74°C). Brush the cooked chicken generously with about half (120 g) of the BBQ sauce immediately after removing it from the heat. Let it rest for at least 5 minutes to redistribute juices, then shred or slice into bite-sized pieces.
  3. In a medium bowl, whisk together the Greek yogurt, mayonnaise, buttermilk, lime juice, and apple cider vinegar until completely smooth. The consistency should be thick but pourable.
  4. Add the chipotle powder, remaining salt and pepper, and fresh chopped cilantro to the dressing base. Whisk aggressively until the mixture is fully emulsified and achieves a vibrant pinkish-orange color. Taste and adjust tanginess/spice level.
  5. In the largest bowl available, combine the chopped romaine, rinsed black beans, thawed corn, and cherry tomatoes. If serving immediately, add about half of the prepared chipotle ranch dressing now and gently toss to thinly coat the greens. (For meal prep, keep greens separate.)
  6. Arrange the dressed salad base on individual plates. Top each serving generously with the diced avocado and the warm, glazed BBQ chicken pieces. Drizzle the remaining creamy chipotle ranch dressing over the top, making sure to hit the chicken and avocado. Finish with the crispy fried onions or tortilla strips for necessary crunch. Serve immediately.