Jul 14 2026
Restaurants›MACS (Macaroni And Cheese Shop) Oshkosh›Bbq Chicken Recipe

Bbq Chicken Recipe

Inspired by MACS (Macaroni And Cheese Shop) Oshkosh
Time35m
Serves4

CHICKEN, ROASTED CORN & BLACK BEAN SALSA, SEASONED CROUTONS, TORTILLA STRIPS, ROMAINE, CHEDDAR, RANCH, BBQ SAUCE

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Ingredients

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Salad Base

BBQ Chicken

Roasted Corn & Black Bean Salsa

Dressings & Finishing Sauces

Method

Salad Base

  1. 1

    Prepare lettuce and toppings

    Wash and spin-dry romaine lettuce. Chop or tear into bite-sized pieces to equal about 8 cups. Place the romaine in a large salad bowl. Add shredded cheddar, seasoned croutons, and tortilla strips to the bowl, but hold off tossing until chicken and salsa are ready.

BBQ Chicken

  1. 2

    Season and cook chicken

    Pat the chicken breasts dry. In a small bowl mix 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp smoked paprika. Rub the chicken with 1 tablespoon olive oil, then evenly season with the spice mix.

  2. 3

    Grill or pan-sear

    Preheat a grill pan or outdoor grill to medium-high (about 400°F / 200°C) or heat a skillet over medium-high heat. Grill/pan-sear the chicken 4–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the center reads 165°F (74°C).

  3. 4

    Brush with BBQ sauce

    During the last minute of cooking, brush both sides of the chicken with 1/2 cup BBQ sauce and let it caramelize slightly, about 30–60 seconds per side. Remove the chicken and let rest 5 minutes.

  4. 5

    Slice

    Slice the rested chicken into 1/4-inch thick strips or bite-sized pieces suitable for topping the salad.

Roasted Corn & Black Bean Salsa

  1. 6

    Roast the corn

    If using fresh corn: heat a dry skillet over medium-high heat. Add the 1 cup corn kernels and cook, stirring occasionally, until charred in spots, 5–7 minutes. If using frozen thawed corn, pat dry and proceed the same. Remove from heat and let cool slightly.

  2. 7

    Combine salsa ingredients

    In a medium bowl combine the roasted corn, 1/2 cup rinsed black beans, 1/4 cup diced red bell pepper, 2 tablespoons finely minced red onion, and 2 tablespoons chopped cilantro.

  3. 8

    Dress the salsa

    Whisk together 1 tablespoon lime juice, 1 teaspoon olive oil, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Pour the dressing over the corn-black bean mixture and toss to combine. Taste and adjust salt or lime as needed. Let sit 5 minutes to meld flavors.

Dressings & Assembly

  1. 9

    Assemble the salad

    To the bowl with the romaine, add the sliced BBQ chicken, spoon the roasted corn & black bean salsa over the top, and scatter shredded cheddar, seasoned croutons, and tortilla strips evenly.

  2. 10

    Dress and finish

    Drizzle 1/2 cup ranch dressing evenly over the salad (or serve on the side). Drizzle the additional 1/4 cup BBQ sauce in a thin zig-zag over the chicken and salad for a sweet-smoky finish. If desired, garnish with extra cilantro or a lime wedge.

  3. 11

    Serve

    Toss gently at the table or serve deconstructed so diners can mix to taste. Serve immediately so croutons and tortilla strips stay crisp.

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