Sunday, June 25, 2017



BBQ Chicken Salad with Avocado Cilantro Dressing
BBQ Chicken Salad with Avocado Cilantro Dressing Author: Chelsea Prep time: 30 mins Total time: 30 mins Serves: 6
  • 2 boneless skinless chicken breasts
  • 1 package KC Masterpiece BBQ Sauce and Dry Rub Mix by dry salad dressings
  • 1 cup orange juice
  • 1 head of green lettuce
  • 1 can (15 ounces) black beans
  • 1 can (15 ounces) southwestern corn*
  • 2 large ripe avocados reserve 1 half of 1 avocado for the dressing
  • 1 pint grape tomatoes halved
  • 1/4 cup chopped cilantro
  • Optional: cheddar cheese chopped red onion
  • 3/4 cup cilantro stems removed
  • 1/2 jalapeno
  • 1 tablespoon prepared ranch mix dry
  • 3/4-1 cup full lowfat buttermilk
  • 1 teaspoon minced garlic
  • 1-2 limes (2 tablespoons lime juice and 1 tsp. zest)
  • 1/2 large avocado (reserved from the salad)
  • Salt and pepper
  1. Remove any fat from the chicken breasts and pound to even thickness.
  2. Remove one of the spice packets in the package and whisk it with 1 cup of orange juice. Remove 1/3 cup of the mixture and set aside.
  3. Place the remainder of the mixture in a large bag with the chicken. Place in the fridge for at least 30 minutes and preferably longer up to 8 hours.
  4. Once marinated, remove and discard the marinade. Grill the chicken until it registers 165 degrees F internally. While grilling, brush the chicken with HALF of the reserved sauce.
  5. (Keep some of the sauce to top after the chicken is completely grilled through.)
  6. Allow the chicken to rest 10 minutes, and chop. Toss the chicken pieces with that last bit of sauce.
  1. Wash and THOROUGHLY dry the lettuce. Wet lettuce keeps the dressing from adhering properly. Chop the lettuce into very small bite sized pieces.
  2. Drain and rinse the black beans and add to the lettuce.
  3. Drain the corn and add to the lettuce.
  4. Remove the pits of the avocados and thinly slice. I like to toss the slices with some lime juice to keep from browning. Add to salad.
  5. Halve the tomatoes and toss them with the salad.
  6. Chop the cilantro and add.
  1. Combine all of the ingredients in a blender or food processor and blend until smooth. Taste and adjust quantities to personal preferences.
  2. I start with 3/4 cup buttermilk and increase if needed.
  3. Remove stems of jalapeno for less of a kick.
Recipe Notes
*I get the canned southwestern corn (near other corn cans in the grocery store). It is a mix of corn, poblano peppers, and red pepper.

Source: Chelsea's Messy Apron

Rhonda G in MO
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