This vibrant and flavorful salad combines grilled chicken with fresh vegetables and a zesty dressing, perfect for a light and satisfying meal.
Preheat your grill to medium-high heat.
Ensure the grill is clean and lightly oiled to prevent sticking.
Season the chicken breasts with salt and pepper, then grill them until fully cooked, about 6-8 minutes per side.
Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C).
While the chicken is grilling, chop the celery, bell pepper, and red onion into bite-sized pieces.
For uniformity, try to cut the vegetables into similar-sized pieces.
In a large bowl, combine the chopped vegetables, corn kernels, and black beans.
Mix gently to avoid mashing the beans.
In a small bowl, whisk together the barbecue sauce, mayonnaise, and sour cream to make the dressing.
Taste the dressing and adjust the seasoning if needed.
Slice the grilled chicken into strips and add it to the salad bowl.
Let the chicken rest for a few minutes before slicing to retain its juices.
Pour the dressing over the salad and toss everything together until well coated.
Ensure all ingredients are evenly coated with the dressing.
Chill the salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together beautifully.
Serve the salad on a bed of shredded lettuce, if desired, and enjoy!
Garnish with fresh cilantro or a squeeze of lime juice for an extra burst of flavor.
Continue in our app for the best experience
