Grilled BBQ Chicken Salad with Avocado Ranch has grilled BBQ chicken and corn served over lettuce with a light cilantro lime avocado ranch dressing!
Put the chicken breasts in a gallon size plastic bag. Add 1 Tbsp of the olive oil, apple cider vinegar, and 2 Tbsps of the BBQ seasoning. Massage the bag until evenly mixed and marinate at least 1 hour or overnight in the fridge.
Brush the corn on the cob with remaining 1/2 Tbsp olive oil and sprinkle with remaining 1/2 Tbsp BBQ seasoning.
Heat your grill to medium heat and place the chicken and corn on the grill. Grill 10 minutes total, turn the corn and flip the chicken halfway through.
Note: Thick chicken breasts may need a few more minutes to cook, mine were medium thickness.
Remove from grill and let cool slightly. As the chicken and corn cool divide the lettuce between 4 plates or containers
. Top each with cheese and tomatoes. Dice the chicken and slice the corn off the cob. Add the chicken and corn to the salads. Serve with Cilantro Lime Avocado Ranch Dressing.
Add all ingredients to a food processor or blender. Blend until evenly mixed. Serve with the Grilled BBQ Chicken Salads.