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.
INGREDIENTS:
- 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
PREPARATION:
- 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.
- Prepare 2 bowls of lettuce and top with half of each ingredient. Drizzle with Ranch dressing to serve.
Serves: 2 salads