BBQ Chicken Salad

Salads are one of my favorites to eat. From green salads, to fruit salads, to pastas, so good. Everyone has some favorite recipe that is a salad…how couldn’t you??
Well, with this BBQ Chicken salad, I did something that I embarrassingly have to admit I’ve never done before. I’m embarrassed…you can laugh. I’ll tell you…I’ve never started a charcoal grill in my life. Until recently. Recently, as in until now for this recipe. (I have my amazing grill master husband to thank for being my teacher). How sad is that? So enough about that, you can think that’s unacceptable….
Anywho, I love salads that involve corn, cherry tomatoes, avocados. My poor family I hope won’t get sick of these ingredients. I hope their eyes don’t roll when they see that on the dinner table…(and if they do, too bad)!

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So if you’re in the mood for a yummy summer BBQ salad, this is where it’s at! This did have a yummy corn recipe for this salad that I didn’t get to make, but next time I will make a point to do so…one more thing, don’t save any leftover dressing…I forget how avocados look like something bad happened when left out too long.

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Ingredients

2 – 4 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

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.

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
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.

Recipe from Shared Appetite

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Southwestern Salad with Cilantro Lime Dressing

Happy Summer erebody! Hope you all have been able to enjoy and relax so far!

So, I couldn’t resist making this. It sounded delish. Clearly it was so good that I have to share it with you! The salad with the light creamy cilantro dressing was absolutely perfect for a hot summer day. This is for sure a must, plus it’s super easy to make! This was adapted from HealLoveBe…wanted to make sure you all check it out!

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Here is the recipe, enjoy!

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Southwestern Salad Ingredients:

Head of romaine lettuce, chopped
2 cups cooked black beans and/or pinto beans
1 large bell pepper, chopped
1 large tomato, diced
1 cup corn
1/3 cup green onions, chopped
1/4 cup cilantro, chopped
1 avocado, sliced
Fresh salsa

Cilantro Lime Dressing Ingredients:

1 cup loosely packed cilantro, stems removed and chopped
1/2 cup plain coconut yogurt ( I used plain Greek yogurt)
2 Tbsp fresh lime juice
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp white vinegar
1/8 tsp sea salt
Directions:

Place all salad ingredients in a large bowl. Puree all dressing ingredients in a blender or food processor until smooth. Pour dressing on salad and serve!

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Chicken & Avocado salad with lime and cilantro

This summer I’ve been on this weird lime and cilantro kick. I don’t know why but it sure tastes good…! My husband has been noticing- but who wouldn’t mind that? So here is a real delicious summer salad we both really enjoyed. You can do lettuce wraps with it, croissants or whatever you want. We just ate it as a salad…Hope you all enjoy!

Chicken and Avocado Salad with Lime and Cilantro

Ingredients:
2 cups cooked chicken, shredded into large pieces
2 medium avocados, diced
1 T + 1 T fresh squeezed lime juice
salt, to taste (I didn’t use too much salt because you can always add more at the table.)
1/4 cup thinly sliced green onion
1/2 cup finely chopped fresh cilantro (or chop it more coarsely if you prefer)
2 T mayo or light mayo

Instructions:
Shred the chicken apart until you have 2 cups of chicken shredded into fairly large chunks. Dice the avocados into medium-sized pieces, mix with 1 T of the lime juice, and season avocado with salt to taste. Thinly slice the green onion and finely chop the cilantro. Mix mayo and 1 T lime juice to make the dressing.

Put the chicken into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the chicken is coated with dressing. Add the avocado and any lime juice in the bottom of the bowl and gently combine with the chicken. Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.

Serve right away or chill for a while before serving. This could be served inside pita bread or sandwich bread, or inside crisp lettuce cups, but we just ate it as a salad. (I would imagine this would be fine in the fridge overnight but I didn’t have any left over when I made it!)

Compliments to Kalyns Kitchen.

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