Ingredients
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1 lb boneless, skinless chicken thighs
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1/2 cup barbecue sauce, plus more for basting
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2 tbsp olive oil, divided
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4 ears corn, shucked
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2 ripe avocados
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1 pint grape tomatoes
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1/2 (10 oz) bag chopped romaine lettuce
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1 (15.5 oz) can low-sodium black beans, drained and rinsed
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1/4 cup sweet onion salad dressing
Steps
1
Set grill or grill pan to medium-high. Pat the chicken dry with paper towels and season with salt and pepper. In a medium bowl, toss chicken with the barbecue sauce until coated.
2
Brush 1 tbsp oil on the corn. Transfer chicken and corn to grill. Cook chicken 12–14 min., flipping halfway through, until chicken has reached an internal temperature of 165°F. Baste with more barbecue sauce, if desired. Cook corn 8–10 min., until charred in spots, turning occasionally and basting with barbecue sauce. Halve and pit each avocado. Brush cut sides of avocados with remaining 1 tbsp oil. Season with salt and pepper. Place avocados cut-side down on grill and cook 3 min., until grill marks appear.
3
When corn is cool enough to handle, cut kernels off cobs. Halve the tomatoes. In a large bowl, toss the lettuce, tomatoes, beans, corn, and dressing. Cut avocados into cubes and slice chicken into strips. Divide salad among plates and top with chicken and avocados.
