Description
Savor the vibrant flavors of this Buttermilk BBQ Southwest Chicken Salad, featuring tender grilled chicken marinated in spicy buttermilk, charred corn, fresh veggies, and a zesty cilantro lime dressing. Perfectly balanced with smoky, tangy, and spicy notes, this salad is a wholesome and colorful meal ideal for any summer gathering or healthy dinner.
Ingredients
Marinade and Chicken
- 2 cups buttermilk (shaken)
- 1/2 tsp ground cayenne pepper
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 4-6 boneless, skinless chicken breast halves
- Olive oil (for grilling)
- 1/2 cup homemade or good-quality store-bought barbecue sauce
- 2 tablespoons Buffalo hot sauce
- Salt and pepper (to taste)
Grilled Corn
- 2 ears corn on the cob
- Olive oil (for grilling)
Dressing
- 3/4 cup buttermilk
- 2 tablespoons chopped cilantro
- Juice of 1 fresh lime
- Salt and pepper (to taste)
Salad
- 1 head red leaf lettuce
- 1 cup cherry tomatoes, halved
- 1 avocado
- 1 serrano or other hot chili pepper
- 1 can black beans
- Cilantro (for garnish)
- Lime wedges (for garnish)
Instructions
- Make the Buttermilk Marinade: In a small bowl, whisk together 2 cups of buttermilk, ground cayenne pepper, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until fully combined to create a spicy and tangy marinade.
- Marinate the Chicken: Place the chicken breasts in a shallow dish and pour the marinade over them, turning the chicken to ensure even coating. Let it marinate for 20 to 30 minutes to tenderize and infuse flavor.
- Preheat Grill: Prepare your grill and heat to medium-high, aiming for a temperature between 400°F and 475°F, whether using gas or charcoal fuel.
- Prepare Chicken for Grilling: Remove the chicken from the marinade and shake off the excess liquid. Pat dry with paper towels, then lightly coat all sides of the chicken with olive oil. Season lightly with salt and pepper to enhance flavor.
- Mix the Spicy BBQ Sauce: In a small bowl, combine the barbecue sauce and Buffalo hot sauce, blending them into a spicy, zesty glaze for the chicken.
- Grill the Chicken: Place the chicken on the grill and cook without moving it until you see defined grill marks on one side, about 3 to 4 minutes. Flip the chicken and grill for another 3 to 4 minutes. Brush the cooked side with the spicy BBQ sauce, then flip again and coat the other side. Continue grilling until the internal temperature reaches 160°F, usually 2 to 4 more minutes. Remove from grill and let rest for a few minutes before slicing.
- Grill the Corn: Lightly brush the shucked corn cobs with olive oil. Grill over medium-high heat, turning occasionally, until the corn is lightly charred and caramelized on all sides.
- Prepare Corn Kernels: Allow the corn to cool slightly, then carefully shave the kernels off the cob for salad topping.
- Make the Dressing: Whisk together 3/4 cup buttermilk, chopped cilantro, lime juice, salt, and pepper in a bowl. Set aside to allow flavors to meld.
- Prepare Salad Ingredients: Chop the red leaf lettuce, halve the cherry tomatoes, dice the avocado, and finely chop the serrano pepper. Warm the black beans on the stovetop or microwave until hot.
- Toss the Salad: In a large bowl, toss the chopped lettuce with the buttermilk cilantro lime dressing, ensuring all leaves are coated.
- Assemble the Salad: Top the dressed lettuce with the cherry tomatoes, avocado, serrano pepper, black beans, shaved grilled corn kernels, and sliced grilled chicken. Garnish with fresh cilantro and lime wedges. Spritz with additional lime juice to add brightness just before serving.
Notes
- For a milder version, reduce or omit the cayenne pepper and serrano chili pepper.
- Make sure to let the grilled chicken rest before slicing to keep it juicy.
- You can prepare the grilled corn ahead of time and shave kernels just before assembling the salad.
- This salad is delicious served immediately but can be refrigerated for up to a day with dressing kept separate.
- Adjust the heat level by varying the amount of Buffalo hot sauce and serrano peppers.
- Use fresh lime juice for the best flavor in the dressing and garnish.
