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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