BBQ Chicken Salad
This BBQ Chicken Salad tosses baked BBQ chicken thighs, black beans, corn, avocado, tomatoes, and lettuce in a zesty cilantro lime vinaigrette. Enjoy it for healthy weeknight dinners or as a Southwestern-inspired side dish!
Servings: 6
Ingredients
For the vinaigrette:
- 3 tbsp lime juice
- 3 tbsp olive oil
- 1 garlic clove minced
- 3 tbsp cilantro finely chopped
- 2 tsp honey
- 1/2 tsp salt
- 1/8 tsp chili powder
For the chicken:
- 2 lbs. chicken thighs boneless skinless
- 2 tsp paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp parsley
- 1 tsp salt
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/2 tsp cayenne
- 1/2 tsp black pepper
- 1 cup bbq sauce
For the salad:
- 2 heads romaine chopped
- 1/2 small red onion sliced and soaked in water
- 1 cup corn
- 1 can black beans drained and rinsed
- 1 cup grape tomatoes halved
- 2 avocados diced
Instructions
- If you haven’t already, make the vinaigrette by whisking all of the ingredients together in a small bowl; set aside.
- Next, make the chicken according to the instructions in my baked bbq chicken thighs post. Transfer to a cutting board, wait a few minutes then chop.
- While the chicken is baking, prepare the salad: chop the romaine, chop the onion and place it into a bowl of water, slice the tomatoes and dice the avocado.
- Last, assemble the salad. Divide the romaine amongst 4 bowls, then top with the salad ingredients and chicken. Drizzle with vinaigrette and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 558kcal | Carbohydrates: 37g | Protein: 28g | Fat: 43g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 1199mg | Potassium: 939mg | Fiber: 7g | Sugar: 21g | Vitamin A: 1574IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 2mg
