
By Cristina Watt
Southwest BBQ Chicken Salad
5 steps
Prep:20minCook:45min
Probably one of the best, if not the best, salads I have made at home. So many flavors! I subbed the thighs for breasts and whisked the dressing together during the last 10 min of baking the bbq chicken.
Updated at: Thu, 07 Dec 2023 22:31:36 GMT
Nutrition balance score
Good
Glycemic Index
60
Moderate
Glycemic Load
42
High
Nutrition per serving
Calories1035.6 kcal (52%)
Total Fat60.9 g (87%)
Carbs65.8 g (25%)
Sugars40 g (44%)
Protein56.7 g (113%)
Sodium2303.8 mg (115%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

6boneless skinless chicken thighs

½ tspkosher salt

½ tspblack pepper

1 tsponion powder

1 tspgarlic powder

1 tsppaprika

1 ½ cbbq sauce

3 cspring greens mix
firmly packed, chopped

3 cromaine lettuce
chopped

1 cyellow corn kernels
heated and drained if frozen

1 cblack beans canned
rinsed and drained, or home-cooked

¾ cshredded cheese

1 handfulfresh cilantro leaves
roughly chopped

1 ctortilla chips
crushed

1.5avocados
pitted, peeled, and diced, optional
Smarter Ranch Dressing
Instructions
Step 1
Preheat oven to 375 degrees
Step 2
Season thighs with salt, pepper, onion powder, garlic powder, and paprika and arrange on a baking sheet. Transfer to oven and bake for 30-35 min, until cooked through.
Step 3
Take out chicken and dice. Return to baking sheet and pour bbq sauce over it, distributing evenly. Reduce oven temp to 250 and place chicken back in oven for 10-15 min longer, until nicely glazed.
Step 4
Combine spring mix, romaine, corn black beans, cheese, and cilantro in a large serving bowl. Toss with ranch dressing, add more salt/pepper if necessary.
Step 5
Top salad with cooked chicken, tortilla chips, and avocado, if desired.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!