BBQ Chicken Salad with Yogurt Ranch Dressing

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• 8 oz Chicken breast, chopped into 1 inch pieces
• 4 ears Yellow sweet corn, husked & rinsed
• 2 tbsp Honey
• ¼ cup BBQ sauce (we used Stubbs Sticky Sweet)
• ¼ cup Water
• 1 tsp Chili powder
• ½ tsp Paprika
• ¼ tsp Cumin
• 1 tsp Garlic powder
• 1 tsp Onion powder
• Salt & pepper, to taste
• Non-stick olive oil spray
• 2 tbsp Butter

• Romaine, chopped
• Canned three bean blend, drained & rinsed
• Grape tomatoes, chopped
• Red onion, finely chopped
• Avocado, sliced
• Toby’s Yogurt Ranch Dressing
• 1 lime, quartered

Gather all ingredients. Prepare 4 wooden skewers by soaking them in water for at least 15 minutes, then skewer the chicken pieces and trim the skewer ends. 

Meanwhile, in a large glass baking dish, combine honey, BBQ sauce, water, chili powder, paprika, cumin, garlic powder, onion powder, and salt & pepper to taste. Mix until fully combined. Add chicken skewers and corn to the marinade. Coat any unsubmerged portions with the marinade using a spoon. Cover with plastic wrap and chill for 30 minutes.

Heat a grill pan or griddle to 450 F. Then arrange the chicken skewers and corn evenly apart. Grill for 10-15 minutes turning occasionally to get a slight char on all sides. Once removed, coat them in extra BBQ sauce.

In 2-4 serving dishes, arrange a bed of chopped romaine. Cut corn off the cob and add to the dish as well. Top with beans, tomato, red onion, and avocado. Lay the chicken skewers on top and drizzle with Toby’s Yogurt Ranch Dressing & Dip.

Serve with fresh lime quarters and enjoy your BBQ Chicken Salad!