Southwest BBQ Chicken Taco Salad

Southwest BBQ Chicken Taco Salad with Avocado Greek Yogurt Dressing |



  1. Preheat oven to 375°F. Place flatbreads in four separate oven-safe bowls, pushing them down into the bowls and creating your desired “wavy shape” for your taco shell. Bake in oven for 6 to 8 minutes, until the flatbreads are crisp.
  2. Preheat grill over medium heat. Brush chicken breasts with oil and season liberally with Kosher salt and freshly ground black pepper. Grill, with the lid closed, approximately 5-7 minutes, then flip and baste cooked side with bbq sauce. Cook for another 5-7 minutes, or until cooked through and a thermometer inserted into the thickest part of the breast registers 155°F (it will continue to cook while resting). Remove from grill, baste with a bit more bbq sauce, and let rest for 5-10 minutes. Slice chicken breasts into bite-sized pieces.
  3. Layer each taco shell bowl with lettuce, corn, black beans, cherry tomatoes, and chopped bbq chicken. Drizzle generously with extra BBQ sauce and the Avocado Dressing.
  4. For the Avocado Dressing
  5. In a food processor, purée the avocado, greek yogurt, juice from ½ of the lime, garlic, and paprika. Drizzle in olive oil and fully combine. Season with Kosher salt and freshly ground black pepper. Taste and add the juice from the other ½ lime if desired.