Salad Bar With Bar-b-que Chicken Recipe

Prepare and marinate

Pat chicken breasts dry with paper towels. In a bowl combine olive oil, salt, black pepper, smoked paprika and garlic powder. Rub mixture over both sides of each chicken breast. If time allows, cover and refrigerate 15–30 minutes to let flavors develop.

Sear or grill

Preheat a grill or large skillet over medium-high heat. Add a little oil to the skillet if using. Sear chicken 3–4 minutes per side until golden. Reduce heat to medium and continue cooking until internal temperature reaches 160°F (71°C), about 5–7 more minutes depending on thickness.

Glaze with barbecue sauce

While chicken cooks, in a small saucepan combine the barbecue sauce, brown sugar (if using) and apple cider vinegar. Warm gently over low heat until slightly thickened, stirring occasionally, 3–5 minutes. In the last 2 minutes of cooking brush the glaze on both sides of the chicken and allow it to caramelize briefly. Remove chicken from heat when the internal temperature reaches 165°F (74°C) and let rest 5 minutes before slicing. Reserve any extra glaze for serving.

Slice chicken

Thinly slice the rested chicken breasts across the grain into 1/4-inch strips for easy topping the salad.

Use sliced onion: If you prefer softened onions on the salad, sauté the thinly sliced yellow onion in the skillet used for chicken over medium heat with a pinch of salt until translucent and slightly caramelized, about 6–8 minutes. Otherwise serve the onion raw as a crisp topping.

In a large bowl or on a serving platter arrange the mixed salad greens and shredded lettuce evenly to create the salad base.

Arrange toppings in separate bowls or in sections on the platter: halved cherry tomatoes, sliced cucumber, shredded cheddar, corn, black beans, sliced red onion, pickled jalapeños, diced avocado, tortilla strips or croutons, and chopped cilantro. Keep avocado and tortilla strips/croutons covered or separate until service to prevent browning and sogginess.

When ready to serve, place sliced Bar-B-Que chicken on a platter or bowl near the salad so guests can add desired amount. Spoon reserved barbecue glaze on the chicken or offer it as an extra drizzle.

Offer ranch and balsamic vinaigrette at the table. Provide lime wedges for squeezing over the salad or chicken to brighten flavors.

To compose an individual salad: build a bed of greens, add a selection of toppings, place 3–4 slices of Bar-B-Que chicken on top, drizzle dressing as desired, garnish with cilantro and a lime wedge.