bbq chicken & avocado salad

Name: BBQ Chicken & Avocado Salad
Prep time: 15 min
Cook time: 25 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1 pound(s) boneless, skinless chicken breast; 1/2 cup(s) favorite barbecue sauce; 10 ounce(s) package romaine lettuce or romaine blend; 1/2 cup(s) chopped fresh cilantro, divided; 1/2 cup(s) corn, cooked and cooled; 1/4 cup(s) finely sliced green onions with tops; 1 can(s) black beans, rinsed and drained; 1 cup(s) shredded cheddar cheese; 1 cup(s) grape tomatoes, cut in quarters; 1 large avocado, sliced; 1/2 cup(s) ranch dressing - the best you can find or make; 1 tablespoon(s) lime juice; 1 teaspoon(s) lime zest (optional)

(1 RATING)

54 Pinches 2 Photos

Susan Feliciano

Oak Ridge, TN

Updated on Aug 2, 2014

This is my variation of a great recipe I found on a website called Fruits & Veggies, More Matters. http://www.fruitsandveggiesmorematters.org/main-recipes 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.

Rate

prep time 15 Min

cook time 25 Min

method Roast

yield 4 serving(s)

Ingredients

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

How To Make bbq chicken & avocado salad

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.

Step 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.
Step 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.
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