Southwest BBQ Chicken Salad
Ingredients
BBQ Sauce
-
1
cup
ketchup
-
¼
cup
cider vinegar
-
3
tablespoons
water
-
2
tablespoons
brown sugar
-
2
tablespoons
molasses
-
1
tablespoon
yellow mustard
-
½
teaspoon
kosher salt
-
to taste
freshly ground black pepper
Southwest Chicken Salad
-
2
pieces
boneless, skinless chicken breasts
-
to taste
kosher salt
-
to taste
freshly ground black pepper
-
1
tablespoon
canola oil
-
6
inches
corn tortillas
-
6
cups
romaine lettuce, washed, dried, and chopped
-
1
15-ounce can
black beans, rinsed and drained
-
½
cup
frozen corn, thawed
-
6
pieces
cocktail tomatoes, quartered or sliced
-
1
piece
avocado, peeled, pitted, and sliced
-
¼
piece
red onion, thinly sliced
-
2
pieces
limes
-
¼
cup
homemade Ranch dressing or a quality store bought brand
-
¼
cup
chopped fresh cilantro leaves
Instructions
- Combine all BBQ sauce ingredients in a small pan over medium heat and cook for 5-10 minutes until flavors combine.
- Prepare a grill or stovetop grill pan over medium-high heat.
- Cut chicken breasts in half to create thinner cutlets, season with salt and pepper, and cook on the grill for 3-4 minutes on each side.
- Brush chicken with BBQ sauce and cook for an additional 3-4 minutes until fully cooked.
- Cut tortillas into thin strips and fry in canola oil until golden and crisp, then drain on paper towels.
- In a large bowl, arrange romaine lettuce, black beans, and corn, then top with sliced chicken, tomatoes, avocado, and red onion.
- Squeeze lime juice over the salad and mix ranch dressing with lime juice before drizzling over the salad.
- Garnish with chopped cilantro and tortilla strips before serving.
Nutrition Facts (estimated)
Servings
6
Calories
393
Total fat
15g
Total carbohydrates
52g
Total protein
16g
Sodium
1041mg
Cholesterol
39mg
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