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BBQ Chicken Salad with Avocado Dressing


  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 24 boneless, skinless chicken breasts
  • BBQ sauce (homemade or your favorite store-bought variety)
  • Canola or vegetable oil
  • Kosher Salt
  • Freshly ground black pepper
  • 1 large head of lettuce (any variety will do), rinsed, dried, and torn into bite-sized pieces
  • Spicy Southwest Corn
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 ripe avocados, diced
  • 1 pint cherry or grape tomatoes, halved

For the Avocado Dressing

  • 1 ripe avocado, mashed
  • 1/2 cup plain greek yogurt
  • 1 lime
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat grill to medium. Lightly coat chicken breasts with a little drizzle of canola 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.
  2. Layer each bowl with lettuce, a hefty spoonful or two of Spicy Southwest Corn and black beans, anywhere between a half to a whole sliced chicken breast (we normally do half), a 1/2 of avocado diced, and a handful of halved tomatoes. Drizzle generously with the Avocado Dressing.

For the Avocado Dressing

  1. In a food processor, purée the avocado, greek yogurt, juice from 1/2 of the lime, and garlic. Drizzle in olive oil and fully combine. Season with Kosher salt and freshly ground black pepper. Taste and add the juice from the other 1/2 lime if needed.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes