•4 skinless, boneless chicken breast halves
•Margaritaville BBQ Dry Rub
•Margaritaville BBQ Ranch Dressing
•1 large or 2 small heads of romaine lettuce, cleaned and torn
•1 head of red leaf lettuce, cleaned and torn
•8 Campari tomatoes, washed and quartered or 1 container cherry tomatoes, washed and halved
•3 ears of fresh sweet corn, shucked and kernels cut off (uncooked)
•½ sweet onion sliced into half moons
•1 hot house cucumber, peeled, sliced and cut in half
•1 can of black olives, drained
Rinse chicken, pat dry and season liberally with dry rub and let rest for a couple hours before grilling. Start your charcoal or preheat gas grill to a medium-high temperature. Lightly oil the grate, add chicken and grill until cooked through about 4 to 5 minutes on each side. Baste both sides of the chicken breast with BBQ sauce in the last couple of minutes. Remove chicken breasts from grill when done and cool for 4-5 minutes while you prepare the salad.
In large bowl mix the romaine, red leaf lettuce, tomatoes, fresh corn kernels, sweet onion, cucumber and black olives. Mix lightly but do not dress. Place mixed salad on serving plates. Slice chicken breast and place on top of salad. Drizzle complete salad with BBQ Ranch Dressing.
You can add or delete salad items to your liking. Suggested substitutions: black beans, crushed corn chips, fried onion rings, boiled eggs, heart of palm, arugula or avocado.
If you can’t find the BBQ ranch dress combine 2/3-cup ranch dressing with 1/3-cup barbeque sauce as substitution.