10 minutes prep + 20 minutes cook time
1 1/2 pounds boneless, skinless chicken breast
1 1/2 cups BBQ sauce
1 cup quinoa
2 cups chicken broth
6 cups romaine lettuce
1/2 cup chopped red onions
1/2 cup frozen corn
1/2 cup diced tomatoes
1/2 cup Monterey Jack Cheese
BBQ Ranch Dressing (Recipe Below.)
Place chicken and 3/4 cup BBQ sauce in a medium mixing bowl. Marinate for 10 minutes. While chicken is marinating, rinse quinoa thoroughly in fresh water. Bring quinoa and chicken broth to a boil in a small covered saucepan over medium high heat. As soon as it begins to boil, reduce heat to medium low and simmer for 15 minutes.
Heat BBQ grill to medium high. While quinoa is cooking, grill chicken for 5-7 minutes per side, basting with last 3/4 cup of BBQ sauce while cooking.
While chicken is cooking, heat frozen corn in the microwave according to package directions. Prepare salads by placing 1 1/2 cups of lettuce in the center of each of 4 dinner plates. Top each with 2 Tbsp. red onion, 2 Tbsp. corn, 2 Tbsp. diced tomatoes and 2 Tbsp. Monterey Jack Cheese. Top each with 1/4 cup of quinoa and a BBQ chicken breast. Serve with BBQ Ranch Dressing.
BBQ Ranch Dressing
3/4 cup milk
2 Tbsp. vinegar
3 tablespoons plain Greek yogurt
2 Tbsp. BBQ sauce
1 teaspoon dill
1 Tbsp. minced garlic
1/2 teaspoon Dijon mustard
1 tsp. salt
Place milk and vinegar in a small mixing bowl. Mix well and allow to rest for 5 minutes. (Chef's Note: This will create homemade buttermilk.) Place milk and vinegar mixture, yogurt, BBQ sauce, dill, garlic, mustard and salt in a blender or food processor. Blend until smooth.