Buttermilk BBQ Southwest Chicken Salad

We are notorious for overcooking chicken on the BBQ around here. I just don't cook meat all that often and or all that well, apparently. I think every time I've ever grilled chicken it comes out like the turkey in Christmas Vacation leaving us with nothing but chewy chicken jerky and a puff of dry, hot air. So, when I was paging through an issue of Fine Cooking that I'd picked up at the airport, I read every single line of the "How to Grill a Juicy Chicken Breast" article on my flight home.  In this recipe for Barbecued Buttermilk-Marinated Chicken Breasts, the buttermilk serves as a marinade that penetrates into the chicken by breaking it down with the acids in the buttermilk. It doesn't take long (only about 20-30 minutes) to get that juicy, tender chicken we all long for. Not wanting another charred chicken flake, we gave this recipe a go. And for the first time, we had perfectly juicy, grilled chicken breast to top our Buttermilk BBQ Southwest Chicken Salad!  I am so glad I came across this recipe and I assume it'll work great in many other flavored chicken situations; maybe an herby lemon chicken would be nice. We love a good SW Chop salad around here so this recipe for Buttermilk BBQ Southwest Chicken Salad in my new go-to. Plus, it doesn't take too long and is pretty simple to prepare.  This is the original recipe for Barbecued Buttermilk-Marinated Chicken Breast from Fine Cooking. Below is my quick and easy recipe for Buttermilk BBQ Southwest Chicken Salad packed with juicy chicken, grilled corn, crisp lettuce, sweet cherry tomatoes, creamy avocado, hearty black beans, fresh cilantro and spicy peppers all tossed in a tangy and herby buttermilk dressing. The perfect weeknight salad in summertime.  *If you end up with leftover buttermilk, might I suggest using it in my Huckleberry Jammers, Strawberry Rhubarb Shortcake with Whipped Mascarpone or Nutella Banana Bread.

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