Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette
Prep Time
15mins
Cook Time
20mins
Total Time
35mins
Course:
Condiment, Main Dish, Salad
Cuisine:
American
Servings: 4servings
Ingredients
1lb.boneless, skinless chicken breast
3mediumears corn, husk and silks removed
2tablespoonsolive oil (divided)
3tablespoonsStubb’s Chicken Spice Rub (divided)
1 1/2cups peeled and chopped jicama
1/2cupchopped red onion
1/2cup chopped red bell pepper
1largeavocado, peeled and chopped
2tablespoonschopped cilantro
For Sweet Heat BBQ Vinaigrette
1/4cupStubb’s Sweet Heat Bar-B-Q Sauce Sauce
1/4cupextra virgin olive oil
2 tablespoonsapple cider vinegar
2tablespoonslemon juice
1tablespoonhoney
1/2teaspoondried red pepper flakes
Instructions
Rub uncooked chicken breasts with 1 tablespoon olive oil and rub with 2 tablespoons Stubb’s Chicken Spice Rub.
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.
While chicken is cooking, rub corn cobs with remaining 1 tablespoon olive oil and sprinkle with remaining 1 tablespoon Stubb’s Chicken Spice Rub.
Place corn on grill with chicken and grill for approximately 10 minutes, rotating occasionally, or until turning tender and browning in spots.
Remove chicken and corn from grill and let rest for 10 minutes, or until cool enough to handle.
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.
To make dressing, whisk Stubb’s Sweet Heat Bar-B-Q Sauce together with olive oil, lemon juice, vinegar, honey and pepper.
Pour dressing over salad and toss gently. Garnish with chopped cilantro.