Our most popular southern barbecue blend is perfect for a summer salad with all the fresh vegetables available in the season. The barbecued chicken ends up slightly sweet with a mustard tang and spicy kick. Pair it with ranch dip and you have a healthy, all natural meal you'll be excited to eat. Use whatever toppings you like! These are our favorites.


  • 2 chicken breasts
  • 3 Tbsp. SKORDO Kansas City Barbecue Rub
  • 10 oz. Romaine, iceberg, or spring mix lettuce
  • 1/2 cup corn, grilled and cut from the cob
  • 1/2 cup heirloom cherry tomatoes
  • 1/4 cup pickled red onions
  • 1/4 cup pumpkin seeds
  • 1/4 cup Cotija cheese 
  • 1 avocado, cut into small pieces
  • SKORDO Ranch Dressing, prepared


  1. Pat the chicken dry. Pound out the chicken until it's no more than 3/4 inch thick. Liberally apply the rub to each chicken breast. Heat a grill pan to medium to high heat. Cook chicken for 3-4 minutes per side, until fully cooked through. Set aside to rest for at least 5 minutes. Cut chicken as desired after resting is complete.
  2. Prepare 2 bowls of lettuce and top with half of each ingredient. Drizzle with Ranch dressing to serve.


Serves: 2 salads


August 24, 2018

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