BBQ Chicken and Corn Salad Lettuce Wraps
Serves 4
“Summer cooking for me is about three things: ease, not making the house hot with cooking, and eating lots of fresh foods from the farmer’s market. This recipe checks all those boxes.”
Ingredients
- 3 boneless, skinless chicken breasts, about 1 1/2 to 2 pounds
- 1 cup your favorite store-bought BBQ sauce
- 2 tablespoons olive oil, divided
- 2 tablespoons sherry or apple cider vinegar
- Salt and pepper, to taste
- 2 cups corn kernels, fresh or frozen and thawed
- 1 small red onion, finely chopped
- 1/4 cup herbs, such as chives, parsley and/or cilantro
- 2 heads Boston Bibb lettuce
Directions
- 1Cut the chicken breasts in half so you have 2 thin slices of chicken from each chicken breast. Place the chicken breast pieces, BBQ sauce and 1 tablespoon olive oil in a bowl or bag and marinate for at least 30 minutes or up to overnight.
- 2Preheat an indoor grill pan or an outdoor grill to medium-high heat. Add chicken and grill until cooked through, about 2-3 minutes per side. Let the chicken rest while you make the corn salad.
- 3In a medium mixing bowl, whisk together remaining tablespoon olive oil, the sherry vinegar and some salt and pepper. Add corn, onion and herbs, and stir to combine.
- 4Slice the rested chicken into thin strips. Serve chicken in lettuce wraps topped with corn salad.
First published on jeanettedonnarumma.com.
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