BBQ Chicken & Avocado Salad
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.
1 lbboneless, skinless chicken breast
1/2 cfavorite barbecue sauce
10 ozpackage romaine lettuce or romaine blend
1/2 cchopped fresh cilantro, divided
1/2 ccorn, cooked and cooled
1/4 cfinely sliced green onions with tops
1 can(s)black beans, rinsed and drained
1 cshredded cheddar cheese
1 cgrape tomatoes, cut in quarters
1 largeavocado, sliced
1/2 cranch dressing - the best you can find or make
1 Tbsplime juice
1 tsplime zest (optional)
How to Make BBQ Chicken & Avocado Salad
- 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.
- 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.
- 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.