Monday, June 11, 2012

BBQ chicken salad with homemade buttermilk ranch

Serves 4
3 boneless, skinless chicken breasts
olive oil
your favorite BBQ sauce
2 ears of corn, shucked

1 medium head Romaine lettuce, roughly chopped
½ pint cherry tomatoes, halved
1 avocado, diced
½  c. cilantro, roughly torn
1 c. jicima, diced

Homemade buttermilk ranch dressing (see below)

Heat grill to medium high. Coat corn with olive oil and kosher salt & pepper.  Grill until lightly charred on all 4 sides – about 2 minutes per side.  Remove and set aside.

Coat chicken breasts with olive oil and sprinkle with kosher salt & pepper.  Grill 4 minutes on first side.  Flip and generously coat cooked side with BBQ sauce.  Grill 3 minutes. 

Flip chicken again and coat second cooked side BBQ sauce. Cook one minute to set sauce.  Flip one more time basting with more sauce and cook another minute.  Remove from heat, baste again with sauce and loosely cover with foil.  Let rest for 10 minutes.  Dice chicken.

Cut corn from cob and toss together chicken, romaine, tomatoes, avocado, cilantro and jicima with homemade buttermilk ranch dressing.

Homemade buttermilk ranch dressing

1 clove garlic
1 c. mayo
½  c. 2% plain greek yogurt
¼ c. buttermilk
½ t. kosher salt
3 T. finely sliced chives
2 T. finely chopped parsley
¼   t. crumbled dry thyme
fresh ground pepper taste

Chop garlic clove finely.  Cover it with the kosher salt and mash together with the side of your knife a few times to form a coarse paste.  Place in medium bowl.

Add remaining ingredients to bowl and mix.  If necessary, you can use more buttermilk to thin dressing to desired consistency.

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