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
- Remove any fat from the chicken breasts and pound to even thickness.
- 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.
- 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.
- 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.
- (Keep some of the sauce to top after the chicken is completely grilled through.)
- Allow the chicken to rest 10 minutes, and chop. Toss the chicken pieces with that last bit of sauce.
- Wash and THOROUGHLY dry the lettuce. Wet lettuce keeps the dressing from adhering properly. Chop the lettuce into very small bite sized pieces.
- Drain and rinse the black beans and add to the lettuce.
- Drain the corn and add to the lettuce.
- 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.
- Halve the tomatoes and toss them with the salad.
- Chop the cilantro and add.
- Combine all of the ingredients in a blender or food processor and blend until smooth. Taste and adjust quantities to personal preferences.
- I start with 3/4 cup buttermilk and increase if needed.
- 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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