Spicy Barbecue Chicken Salad with Charred Corn and Miso Ranch Dressing

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 2

Fresh and colorful, this summer salad is both healthy and satisfying. Baked chicken gets elevated with an easy barbecue sauce that is sweet, tangy, and spicy and is complimented by crunchy peppers and creamy dressing. The dressing is made with buttermilk and miso. Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients. This recipe calls for White Miso or Shiromiso, the taste is sweet, and the umami is soft and light, adding a deep, salty richness.

Dressing Ingredients

• 1/3 cup non-fat Greek yogurt

• ¼ cup mayonnaise

• 3 tablespoons white miso

• ½ cup buttermilk

• 3 tablespoons finely chopped chives

• 2 garlic cloves, minced

• 2 teaspoons dijon mustard

• 1 tablespoon parsley, finely chopped

• 1 tablespoon dill, finely chopped

• 1 pinch smoked paprika

• 1 pinch ground cayenne

• 2 tablespoons rice vinegar

• pinch coarse kosher salt, plus more to taste

Salad Ingredients

• 2 tablespoons sweet barbecue sauce

• 1 tablespoon hot sauce

• 1 tablespoon honey

• 1 teaspoon apple cider vinegar

• 1 pinch of fine sea salt

• 8-10 ounces boneless, skinless chicken (2 breasts)

• coarse kosher salt

• 1 tablespoon vegetable oil

• 1 cup yellow or white corn

• 1 medium carrot, julienned

• 1 large red bell pepper, julienned

• juice from one lemon

• 2½ ounces mixed greens

• miso buttermilk dressing, to taste

Dressing Preparation

1. Combine yogurt, mayo, and miso in a bowl. Stir until smooth. Add buttermilk and stir again. Add chives, garlic, mustard, parsley, dill, paprika, cayenne, rice vinegar, and a pinch of coarse kosher salt. Stir to combine.

2. Adjust to taste as needed with salt and add more mayo or yogurt or more dijon and cayenne depending on the thickness or level of heat you prefer. Chill in the refrigerator before serving.

Salad Preparation

1. Preheat oven to 425° degrees F.

2. Line a rimmed baking sheet with parchment paper.

3. In a small bowl, combine barbecue sauce, hot sauce, honey, apple cider vinegar, and salt. Set aside.

4. Place thawed chicken breasts between two pieces of waxed paper or plastic wrap, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet until the chicken is even in thickness.

5. Remove chicken from plastic bag or discard waxed paper. Season chicken with coarse kosher salt on both sides and drizzle with vegetable oil.

6. Transfer chicken to parchment on rimmed baking sheet. Bake for 16 minutes. Turn broiler on high and bake for another 2 minutes.

7. Heat a cast-iron skillet on high heat. Add corn, stirring frequently. As kernels begin to char, they will begin to pop. Continue to stir until all kernels are charred. Remove from heat and transfer to a bowl.

8. Add carrots and peppers to corn. Squeeze juice from one lemon over mixture.

9. Remove chicken from oven and let it rest for 5 minutes. 

To Serve

Divide greens on plates and top with corn, pepper, and carrot mixture.
Place cooked chicken into bowl of barbecue sauce and toss to coat. Slice chicken against the grain and add to salad.

Drizzle with miso buttermilk dressing and serve.

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