Lonestar Recipe

Prepare chicken

If using chicken, pat breasts dry and butterfly or pound to even thickness (~1/2 inch). Season both sides with 1 tsp salt, 1 tsp black pepper and 1 tsp smoked paprika.

Grill chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush chicken with 1 tbsp vegetable oil. Grill 4–6 minutes per side until internal temperature reaches 165°F (74°C), brushing with half of the 3 tbs BBQ sauce during the last 2 minutes of each side to build a glaze. Remove and rest 5 minutes, then slice thinly against the grain.

Or prepare seasoned beef (optional)

If substituting beef, heat a skillet over medium-high heat with 1 tbsp oil. Add 1 lb ground beef, breaking up with a spoon. Sprinkle 1 tsp cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp pepper. Cook 6–8 minutes until browned and cooked through. Drain excess fat if needed. Stir in remaining 1.5 tbs BBQ sauce and remove from heat.

Make the chili-lime BBQ dressing: in a bowl or jar whisk together 3 tbs BBQ sauce, 2 tbs lime juice, 3 tbs mayonnaise, 2 tbs Greek yogurt, 1 tsp honey, 1 tsp chili powder, 1 tsp garlic powder, 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper until smooth. Taste and adjust sweetness or lime to preference. Chill until ready to serve.

Prepare salad base: in a large bowl combine 4 cups mixed greens, 1/2 cup thinly sliced red onion, 1/2 cup corn and 1/2 cup rinsed black beans. Toss gently to combine.

Add pico de gallo: fold in 3/4 cup pico de gallo gently so it distributes through the greens without making them soggy.

Top salad: sprinkle 1 cup shredded mixed cheese evenly over the greens and scatter 1 cup broken red tortilla chips on top for crunch.

Make cornbread batter: preheat oven to 400°F (200°C). In a bowl combine 1 cup cornbread mix, 3/4 cup milk, 1 egg and 1 tbsp melted butter. Stir until just combined. Pour into a small greased skillet or 6-inch pan.

Bake cornbread: bake 12–15 minutes until golden and a toothpick comes out clean. Let cool a few minutes, then slice into wedges to serve alongside the salad.

Assemble: divide the dressed greens among 2 plates or bowls (serves 2). Top each with sliced grilled BBQ chicken (or 1/2 of seasoned beef), distributing protein evenly.

Drizzle and garnish: spoon extra chili-lime BBQ dressing over the protein and greens if desired. Garnish with chopped cilantro and serve with lime wedges and a wedge of warm cornbread on the side.

Serve immediately so chips remain crunchy. Leftover dressing can be stored refrigerated for up to 4 days.