Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette

This post is sponsored by Stubb’s Legendary Bar-B-Q, however the recipes, opinions and enthusiasm are all my own!

There is so much to love about May! The weather is warmer, daylight lasts longer and backyard patios, porches and pergolas are prime party spots for good friends and great food. I don’t know about you, but my go-to cooking method from early spring well into the fall season is grilling. Whether I’m entertaining company or it’s just the family, my trusty grill is this mom’s solution when it comes to whipping up creative, healthy and quick meals. Grilled Chicken, Corn & Jicama Salad with Sweet Heat BBQ Sauce Vinaigrette

I will grill anything and everything.  I get fired up for grilling the gamut . . . meats and seafood to fruit, veggies and dessert (mmmm, banana boats)!  Today, I’m sharing a recipe for Chicken, Corn and Jicama Chopped Salad with Sweet-Heat BBQ Vinaigrette that relies on one of my secret weapons when it comes to grilling and barbeque – Stubb’s Bar-B-Q Sauces, Marinades and Rubs.

Grilled Chicken, Corn & Jicama Salad with Sweet Heat BBQ Sauce Vinaigrette makes a hearty meal for your backyard cookout, picnic or potluck.

grilled corn in hand squareGrilled corn and chicken are the stars of this simple grilled salad recipe – Stubb’s Chicken Spice Rub gives just the right amount of seasoning to poultry and vegetables without being overpowering or too spicy for my kids to eat. This is the original rub of Stubb’s fame, crafted by the legend himself at his original Texas Bar-B-Q joint — “It all starts with good rub.”

Stubb's Chicken Spice Rub

To dress this chopped chicken salad that also features jicama and avocado , I’ve created a simple barbecue sauce vinaigrette that is a bit spicy, a bit sweet – and certainly fun to eat! Using Stubb’s Sweet Heat Bar-B-Q Sauce is my not-so-secret shortcut to prepping this dressing in mere minutes. Of course, this BBQ sauce with hints of brown sugar and chipotle peppers is also excellent used in the traditional way to drizzle or douse on everything from baby back ribs and burgers to pizza and sweet potatoes.

Barbeque Brisket Skillet Nachos will satisfy a crowd!It’s also the sauce I use in my Brisket & Bean Skillet Nachos. I love that Stubb’s Bar-B-Q sauces get their bold flavors from real, wholesome ingredients with no artificial flavors, colors or sweeteners.  Also, you’ll find absolutely NO (none, zip, nada) high-fructose corn syrup in these quality condiments.

Stubb’s Legendary Bar-B-Q, maker the No. 1 brand of barbecue sauce, rubs and marinades in the the country, is located right here in Austin, Texas — so I can head over and dive head-first in a vat, if I want!  But, these barbecue “helpers” are also sold in 85% of grocery stores nationwide — so, run out and getcha some!

Stubbs Grilled Chicken Corn Chop Salad

Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette is such an easy grilled recipe and the perfect fixin’s for a potluck or picnic – whether for Memorial Day, a graduation or any summer time celebration. You can also make it the night before, the dish is delicious served cold and the vinegar and lemon juice in the dressing help keep the avocado fresh for up to a day in the fridge. If you want to enjoy as a side dish or vegetarian meal — just omit the chicken and dig in!

What have you been tossing on the grill lately? Any big weekend plans for Memorial Day — a race, a party, a picnic? Please share in the comments below – XOXO, Jennifer

Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette
Print Recipe
Servings Prep Time
4 to 6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 to 6 servings 15 minutes
Cook Time
20 minutes
Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette
Print Recipe
Servings Prep Time
4 to 6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 to 6 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Rub uncooked chicken breasts with 1 tablespoon olive oil and rub with 2 tablespoons Stubb’s Chicken Spice Rub.
  2. Heat charcoal or gas grill to approximately 400 F degrees and grill chicken approximately 15 – 20 minutes, flipping once, or until cooked through and internal temperature reads 165F degrees.
  3. While chicken is cooking, rub corn cobs with remaining 1 tablespoon olive oil and sprinkle with remaining 1 tablespoon Stubb’s Chicken Spice Rub.
  4. Place corn on grill with chicken and grill for approximately 10 minutes, rotating occasionally, or until turning tender and browning in spots.
  5. Remove chicken and corn from grill and let rest for 10 minutes, or until cool enough to handle.
  6. Chop chicken into small, bite-sized pieces. Slice corn kernels off the cob. Add both to medium bowl along with jicama, red onion, red bell pepper and avocado. Set aside while making dressing.
  7. To make dressing, whisk Stubb’s Sweet Heat Bar-B-Q Sauce together with olive oil, lemon juice, vinegar, honey and pepper.
  8. Pour dressing over salad and toss gently. Garnish with chopped cilantro.
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Watermelon Coconut Cherry Sippers + 8 Ways to Enjoy Picnic Day

Watermelon and Picnics #LivingOnTheWedge

Pack your cooler and head to the nearest park, lake or recreation area because June 18 is International Picnic Day! Yes, that’s right, folks all over the world will be lounging on blankets, grilling or eating cold-cut sandwiches and enjoying refreshing beverages. While I personally think it might be a bit cold for a June picnic in some parts of the world (uhh, like Siberia), Texas certainly has more than enough of the warm weather thing going on – that’s why I insist on making watermelon part of our picnic in every way possible.

Eight Ways to Enjoy Watermelon on a Picnic

Watermelon Coconut Cherry Sippers are a refreshing, hydrating drink for your summer picnic.Not only is a slice of watermelon super tasty, it’s also hydrating. Did you know that munching on 8-ounces of watermelon is like drinking almost that same amount of water – but in addition, you get natural sugars, electrolytes, vitamin A, vitamin C, and lycopene! It’s like Mother Nature’s sports drink except with no added sugars or funky stuff.  You’re going to love to quench your thirst with my recipe for Watermelon Coconut Cherry Sippers at the bottom of this post.

8 Unique Ways to Enjoy Watermelon at a Summer Picnic

In addition to the Watermelon Coconut Cherry Sipper recipe, I’m also sharing eight ways to enjoy watermelon at your next picnic or outdoor event!

Eat by the Slice: Uncut, this fruit is easy and mess-free to pack for a picnic – and big enough to share with a crowd. Slice up your watermelon on-site with this simple way to make watermelon spear slices for sharing.

Use as “Ice” in Cooler:  Chill an uncut watermelon or two in the refridgerator overnight, get ‘em good and cold. Transfer watermelon to a cooler the next day before your picnic and pack remainder of food around and on top of the melon.  If using picnic perishables within a few hours, food should remain cold and safe. However, if it’s going to be a long day in the sun, add a bit of ice.

Repurpose Rind as Vase:  The bowl-like rind that remains after watermelon flesh is scooped out makes a clever vessel for displaying flowers.  Use a personal-sized melon and slice off the top three-fourths of the way up.  Or, for a dramatic display on a big table, slice a large oval melon in half lengthwise and arrange with blooms.

Work Up a Sweat: Don’t lounge on the picnic blanket all day, get moving! Use a watermelon to get in a workout on dry land or exercise in the pool – watermelons in sizes ranging from 10 to 40 pounds are easy to find, so there is a weight option for everyone.

Kid-friendly Cutouts:  Keep younger children busy and entertained at your picnic by appointing them helpers who punch out shapes in slices of watermelon with cookie cutters.  Shapes can be served on an ice pop stick for a fun handle.

Drink Up: Because watermelons are more than 90 percent water, they are very refreshing on a hot day. The high water content along with vitamins, electrolites and other nutrients will help you and your family from becoming dehydrated on a hot day.  Drink the juice “as-is” or enjoy one of the numerous watermelon beverages around including the Watermelon Coconut Cherry Sipper recipe below or one of the many watermelon beverage recipes from the National Watermelon Promotion Board.

Create Unique Recipes: Watermelon is very versatile and can be incorporated into many creative recipes for your picnic. Pack the fixings for Watermelon Sandwich Wraps or, if grilling at your picnic, whip up a batch of Spicy Watermelon BBQ Sauce before you head out.

Play Games:  Keep the watermelon fun going all day long by using the fruit to play fun party games.  Small children will have a blast playing Hot Watermelon with a small, personal-sized watermelon. Have the kids sit in a circle and pass the watermelon around from person to person while music plays. The child who is holding the watermelon when the music stops is “out” and the game continues until one person remains.  Older kids will have fun at a pool or lake picnic playing Greased Watermelon Football, a game where a watermelon rubbed with Vasaline is tossed in the water and teams jump in to retrieve it and bring to dry land – it’s a slippery, action-packed and hysterical event!

Watermelon Picnic TableIf you’re feeling crafty, why not paint up a simple picnic table to resemble the quintessential fruit of summertime?!  I found this cute idea on Pinterest! That reminds me,  you should follow my #LivingOnTheWedge Pinterest board to keep up to date on all things watermelon!

 

Watermelon Coconut Cherry Sippers are a healthy, hydrating and refreshing beverage for your next picnic.

Watermelon Coconut Cherry Sippers Recipe:

  • 4 cups chopped watermelon
  • 12-ounce bottle coconut water
  • 1 cup frozen dark cherries

Add approximately 4 cups of chopped watermelon into blender. Pulse for 30 seconds, or until juiced. Pour contents through fine strainer to remove excess pulp (it’s okay if some goes through).  Add a 12-ounce bottle of coconut water to extracted watermelon juice. Stir. Pour evenly into 4 tall glasses and add 6 to 8 frozen dark cherries to each cup (to serve as tasty ice cubes).  Serves 4.

How would you enjoy a watermelon at your next picnic? Please post it in the comments below — XOXO, Jennifer 

The post is sponsored by the National Watermelon Promotion Board. However, the opinions and content (unless otherwise noted) shared are my own and NWPB did not tell me what to say or how to say it.