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Chipotle BBQ Chicken Salad is the saucy & spicy kick you need for your summer barbecue!
My favorite part about summer in LA is that it’s perfect barbecue season. You got your grill, your backyard, your family, your friends, your dogs, your pool, and your meat. But I’m not in LA this summer! I’m in Colorado! What to do? Have a BBQ anyway! I’m calling it a barbecue for two. Just me, Greyson, our dogs Patch & Anubis, and a whole lot of flavor.
I don’t know about you, but I’ve had the traditional burgers, hot dogs, and fries at just about every barbecue for the last zillion years. Not complaining – they are delicious! But I seriously needed something new to put on the grill this summer. Looking at all the sides that are usually at barbecues, the most neglected one is always salad. Who would eat a little green salad when it’s next to all the other main dishes? I decided the tiny green barbecue salad needed a good kick.
We hopped on over to our local Walmart “Neighborhood Market” – a smaller Walmart store that carries all the groceries we needed for our barbecue. Greyson led me to the Hispanic aisle for his salsa, and that’s where I spotted canned jalapenos and chipotle peppers from La Morena.
I knew these peppers just HAD to be in my barbecue salad and it would be an awesome Latino vamp-up (what… that’s totally a word) to the boring ol’ salad side dish. We grabbed some BBQ sauce, corn, sour cream, and a few other salad fix-ins, and headed on home.
The first thing I did was open that can of La Morena Chipotle Peppers in Adobo Sauce and I took a huge whiff. Cleared my sinuses right up. I chopped up some of the peppers and stirred it in with some BBQ sauce, tossed it with my chicken, and let it marinate for 1 hour so it could absorb all that authentic chipotle flavor.
So why do we marinate chicken, anyway? Marinating chicken helps it absorb the flavors of the marinade and keep it moist, so that even after it’s cooked, it’ll still be juicy. I make sure to marinate chicken in either a glass container or a storage bag – not in aluminum foil, because it can alter the taste. Also, I throw away the marinade after I’ve removed the chicken, because it’s contaminated. Don’t worry, though. This chicken is still nice and saucy! After I tossed it on the grill, I smothered it in some more sauce. Oh yeah, baby.
By the time I cubed my chicken and tossed it with my La Morena Sliced Jalapenos and the rest of the salad, our mouths were watering. We dug in with our forks, knives, and even our tortilla chips. There’s no going back to traditional barbecue salads now. This spicy Chipotle BBQ Chicken Salad is here to stay!
What’s your favorite barbecue dish? Spice it up with La Morena!
- ½ cup BBQ sauce
- ¼ tsp chopped La Morena Chipotle Peppers in Adobo Sauce, plus more to taste
- 2 boneless skinless chicken breasts
- 4 cups chopped romaine lettuce
- ¼ cup diced tomatoes (from 1 Roma tomato)
- ¼ cup finely shredded Mexican cheese
- ¼ cup chopped La Morena Sliced Green Pickled Jalapeno Peppers
- ¼ cup sweet whole kernel corn, cooked and cooled (I use no salt added)
- 2 tbsp chopped green onions (dark green parts only)
- 1 tbsp sour cream, plus more to taste
- Combine BBQ sauce and chopped chipotle peppers in small bowl. Add more peppers to taste. Pour 3 tbsp of mixed sauce into plastic storage bag and combine with chicken. Marinate for 30 minutes to 1 hour.
- In the meantime, chop and dice all other ingredients to prepare.
- Heat a grill pan to medium. Remove chicken from bag and discard leftover marinade. Grill chicken 3-4 minutes on each side until cooked through. While grilling, brush 2 tbsp of spicy sauce on chicken. Remove to a cutting board. Allow to cool 5 minutes, then cube. Refrigerate until ready to combine with salad.
- Combine chicken with lettuce, tomatoes, cheese, corn, and green onions. Pour sour cream and remaining 3 tbsp of spicy sauce over the salad, toss, and serve.