BBQ Chicken Salad Bowl (Printable Version)
Grilled chicken with spices, fresh lettuce, beans, tomatoes, cheese, and creamy dressing in a colorful salad bowl.
# Ingredients Required:
→ Chicken
01 -
454 g boneless skinless chicken breast
02 -
2 tsp ground cumin
03 -
1 tsp garlic powder
04 -
2 tsp chili powder
05 -
7.5 g salt
06 -
1 tsp ground black pepper
07 -
30 ml oil (olive, canola, or vegetable)
08 -
240 ml barbecue sauce, divided
→ Salad
09 -
5 heaped cups Romaine lettuce
10 -
240 ml cooked corn kernels, thawed or drained
11 -
240 ml cherry tomatoes, halved
12 -
60 ml red onions, chopped or thinly sliced
13 -
240 ml canned black beans, rinsed and drained
14 -
120 ml shredded Monterrey Jack cheese
15 -
1 avocado, peeled and diced
16 -
15 ml finely chopped cilantro
17 -
60 ml Ranch dressing
18 -
60 ml tortilla strips
# Guide to Cooking:
01 -
Combine cumin, garlic powder, chili powder, salt, and black pepper in a small bowl.
02 -
Brush chicken with 5 ml oil and evenly rub spice mixture onto all sides. Optionally marinate for 30 minutes to 4 hours refrigerated.
03 -
Heat 15 ml oil in a large sauté pan over medium heat. Cook chicken 3 to 4 minutes per side until cooked through with no pink remaining.
04 -
Brush grill with remaining oil and grill chicken 5 to 6 minutes per side until fully cooked and no pink remains.
05 -
Transfer chicken to a bowl, rest 5 minutes, then slice. Toss with 180 ml barbecue sauce.
06 -
In a large bowl, combine lettuce, corn, tomatoes, onions, and black beans. Top with chicken, shredded cheese, and cilantro.
07 -
Drizzle Ranch dressing and remaining 60 ml barbecue sauce over salad. Toss gently, top with tortilla strips, and serve immediately.
# Extra Suggestions:
01 -
Marinate the chicken for deeper flavor and tenderness when time allows.