Barbecue Chicken Salad

(from castro15’s recipe box)

Categories: Salad

Ingredients

  • 1 1/2 cups of your fav bbq sauce
  • 1/4 cup apricot preserves
  • 1 garlic clove
  • 6 skin-on, bone-in chicken breasts
  • 1 tbsp. salt
  • 1 tbsp. salted butter
  • 12 oz. frozen corn
  • 15 oz. can black beans, drained and rinsed
  • Juice of 1 lime
  • 3 romaine lettuce hearts, chopped
  • 1 cup fresh cilantro leaves
  • 1 cup cherry tomatoes, halved
  • 1 avocado, chopped
  • 3/4 cup of your fav ranch dressing

Directions

  1. Preheat the oven to 400. For the chicken: Pour the barbecue sauce into a medium saucepan, then add the apricot preserves and grate in the garlic. Heat the mixture over medium heat until piping hot. Remove 1/3 cup sauce to a bowl and set aside for when the chicken is done.

  2. Line a baking sheet with foil and add the chicken breasts skin-side up. Brush 1 tbsp. of sauce over each breast, then sprinkle each with 1/2 tsp salt.

  3. Roast the chicken in the oven for about 35 minutes, brushing each breast with about 1 tbsp. of sauce a couple of times. When the chicken is done, it will reach 165. Brush the chicken with the reserved sauce; let cool.

  4. For the salad: Melt the butter in a large skillet over medium-high heat. Stir in the corn and cook until heated through, 5 minutes. Add the black beans and lime juice and cook until hot, 2 minutes.

  5. Slice the chicken off the bone. Toss the lettuce, cilantro, tomatoes, avocado and corn-bean mixture in a large bowl; toss with the ranch dressing. Divide the salad among bowls and top with the chicken.

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