BBQ Chicken & Avocado Salad

Susan Feliciano

By
@frenchtutor

This is my variation of a great recipe I found on a website called Fruits & Veggies, More Matters.
fruitsandveggiesmorematters.org/main...
You could grill your chicken with barbecue sauce if you like, but I found the method of oven-roasting to be time effective, as I could put the chicken in the oven and fix the salad ingredients while it cooked.
This was a big pleaser for dinner last night. The Cilantro-Lime-Ranch dressing is fantastic! We served it with homemade cornbread.


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Comments:

Serves:

4

Prep:

15 Min

Cook:

25 Min

Method:

Roast

Ingredients

1 lb
boneless, skinless chicken breast
1/2 c
favorite barbecue sauce
10 oz
package romaine lettuce or romaine blend
1/2 c
chopped fresh cilantro, divided
1/2 c
corn, cooked and cooled
1/4 c
finely sliced green onions with tops
1 can(s)
black beans, rinsed and drained
1 c
shredded cheddar cheese
1 c
grape tomatoes, cut in quarters
1 large
avocado, sliced
1/2 c
ranch dressing - the best you can find or make
1 Tbsp
lime juice
1 tsp
lime zest (optional)

Directions Step-By-Step

1
Place oven rack in the middle and preheat oven to 375°.
Line an iron skillet or 8"-square metal baking pan with 2 sheets of aluminum foil. Place chicken breasts on foil and cover with barbecue sauce.
Cook chicken for 25 minutes, or until internal temperature reaches 170°. Let chicken cool slightly and slice on the diagonal.
2
In a large bowl, combine lettuce, 1/4 cup of the chopped cilantro, corn, green onions, black beans, cheese, and tomato. Toss until all the vegetables are distributed evenly. Pour the salad onto a large platter, or onto individual serving plates. Top with the cooked chicken and avocado slices.
3
In a small bowl, stir together the ranch dressing, lime juice and zest, and remaining 1/4 cup cilantro. Top the salad with the dressing.

About this Recipe

Main Ingredient: Chicken
Regional Style: Southwestern
Dietary Needs: Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy