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Buttermilk BBQ Southwest Chicken Salad

Buttermilk BBQ Southwest Chicken Salad

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  • Total Time: 45 minutes
  • Yield: 6




  • buttermilk - 2 cups (shaken)
  • ground cayenne pepper - 1/2 tsp.
  • salt - 1/2 tsp.
  • freshly ground black pepper - 1/2 tsp.
  • boneless (skinless chicken breast halves - 4-6)
  • olive oil (for grilling)
  • homemade or good-quality store-bought barbecue sauce -1/2 cup
  • Buffalo hot sauce - 2 tablespoons


  • buttermilk - 3/4 cup
  • chopped cilantro - 2 tablespoons
  • fresh squeezed lime - 1 lime
  • salt - to taste
  • pepper - to taste


  • corn on the cob - 2
  • olive oil - for grilling
  • red leaf lettuce - 1 head
  • cherry tomatoes - 1 cup (halved)
  • avocado - 1
  • serrano or other hot chili peppers - 1
  • black beans - 1 can
  • cilantro - garnish
  • lime - garnish



  1. In a small bowl, whisk the buttermilk, cayenne pepper, 1/2 tsp. salt, and 1 tsp. pepper until combined.
  2. Put the chicken in a shallow dish. Cover with marinade, turn to coat. Let sit for 20-30.
  3. Meanwhile, prepare the grill by heating it on a medium-high until it reaches 400°F - 475°F on a gas or charcoal grill.
  4. Shake the excess marinade off the chicken and pat dry with a paper towel. Lightly coat the chicken all over with olive oil, season lightly with salt and pepper.
  5. Mix the BBQ sauce and hot sauce together.
  6. Grill the chicken without moving it until grill marks form on one side, about 3-4 minutes. Flip and grill for another 3 to 4 minutes until grill marks form. Brush the top side with spicy barbecue sauce, flip, and lather more on the second side. Grill until just cooked through (160°F), another 2 to 4 minutes. Let rest for a few minutes before slicing, serving and slathering with more BBQ sauce.
  7. Lightly oil the shucked corn cob and grill it over medium-high heat until it begins to char and caramelize, rotating to cook evenly.
  8. Once cooled, shave the corn kernels from the cob.


  1. Whisk together the buttermilk, chopped cilantro, lime juice, salt and pepper and set aside.


  1. Chop the lettuce, tomatoes, peppers and avocado.
  2. Warm the beans.
  3. Toss the lettuce together with the dressing.
  4. Top with veggies, beans and grilled chicken. Spritz with a squeeze of fresh lime juice.


The original recipe for Barbecued Buttermilk-Marinated Chicken is from Fine Cooking. I adapted it a bit here and incorporated the chicken into my recipe for Buttermilk BBQ Southwest Chicken Salad.

Adapted from Original Barbecued Buttermilk-Marinated Chicken from Fine Cooking

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes