BBQ Grilled Chicken Salad
Ingredients
The salad
-
2
pieces
boneless skinless chicken breasts
-
½
cup
favorite bbq sauce
-
1
ear
corn
-
1
piece
avocado, sliced
-
½
cup
cherry tomatoes, halved
-
¼
cup
sliced red onion
-
½
cup
low sodium black beans, drained and rinsed
-
6
cups
chopped green leaf lettuce
Cilantro Lime Dressing
-
1
tablespoon
shallots
-
1
clove
garlic
-
1
cup
fresh cilantro
-
¼
cup
olive oil
-
2
tablespoons
fresh lime juice
-
2
tablespoons
red wine vinegar
-
1
tablespoon
honey
-
2
teaspoons
dijon mustard
-
¼
teaspoon
sea salt
-
¼
teaspoon
ground cumin
-
⅛
teaspoon
smoked paprika
Instructions
- Preheat the grill to medium-high heat, around 350-400°F.
- Season the chicken breasts with salt and pepper.
- Prepare the grill by spraying with cooking spray or rubbing with an olive oil-soaked rag.
- Grill the corn for 2 minutes per side to slightly char it, then remove from the grill.
- Grill the chicken breasts for 4 minutes per side, then brush with BBQ sauce and grill for an additional 1-2 minutes per side until cooked through.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing. Cut the corn kernels off the cob.
- To make the dressing, combine shallots, garlic, cilantro, lime juice, red wine vinegar, honey, mustard, salt, cumin, and smoked paprika in a food processor and pulse until finely chopped. Add olive oil and pulse until combined.
- In a large bowl, add the chopped lettuce and top with sliced chicken, corn, cherry tomatoes, black beans, avocado, and red onion. Serve with the dressing on the side.
Nutrition Facts (estimated)
Servings
4
Calories
403
Total fat
23g
Total carbohydrates
33g
Total protein
22g
Sodium
618mg
Cholesterol
43mg
You might also like