BBQ Chicken Salad with Cilantro Lime Ranch
BBQ Chicken Salad with Cilantro Lime Ranch might be just the main course you are searching for. One serving contains 765 calories, 50g of protein, and 37g of fat. This recipe serves 5 and costs $3.89 per serving. If you have romaine lettuce, garlic, juice of lime, and a few other ingredients on hand, you can make it. This recipe from Cooking Classy has 109 fans. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 97%, this dish is spectacular. If you like this recipe, you might also like recipes such as BBQ Chicken COBB Salad with Cilantro Lime Ranch Dressing, BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing, and BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing.
Servings: 5
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 - 2 avocados, diced
1/2 cup BBQ sauce, homemade or store bought
1 (15 oz) can black beans, rinsed and drained
2 - 3 pinches cayenne pepper (optional)
1 - 1 1/2 cups cheese (I used half cheddar half monterey jack, a Mexican blend would be fine too)
1/3 cup cilantro (about a handful)
Corn tortilla stips*
1 1/4 cups fresh or frozen corn (thawed and drained if frozen)
1 clove garlic, minced
2 green onions, chopped
Juice of 1 lime
1/2 cup mayonnaise (could sub light mayo for a healthier opt)
1/3 cup milk
1 Tbsp + 1 tsp buttermilk ranch seasoning mix
3 medium Roma tomatoes
1 large head (18 oz) Romaine lettuce, chopped
Salt and freshly ground black pepper
1 1/2 lbs boneless skinless chicken breasts (I sliced mine in half through the thickness before grilling)
1/3 cup sour cream (could sub plain greek yogurt for a healthier opt)
Equipment:
grill
bowl
aluminum foil
paper towels
blender
frying pan
tongs
Cooking instruction summary:
Preheat a grill to medium-high heat. Season chicken breasts with salt and pepper. Brush grill grates lightly with canola or vegetable oil then place chicken on grill and cook rotating once halfway through cooking and brushing both sides with BBQ sauce during last minute or two of grilling (mine only took about 4 minutes per side, but grill time it will vary based on thickness of chicken and temp of grill). Transfer chicken to a plate, cover with foil and let rest 5 - 10 minutes then slice into small strips.Layer all remaining ingredients into large salad bowls, beginning with salad (then from there the order doesn't matter). Serve topped with Cilantro Lime Ranch.For the dressing:Combine all dressing ingredients in a blender and process until cilantro is finely chopped. *I made homemade corn tortilla strips by slicing 6 6-inch corn tortillas into strips (and each strip into halves), then I fried in about 1-inch of hot canola oil in a skillet (vegetable oil works too), rotating once halfway through with metal tongs, until they just began to turn golden. Then transferred to a plate lined with paper towels and immediately sprinkled with salt. Store bought is fine too if you don't want to make them.Recipe Source: Cooking Classy
Step by step:
1. Preheat a grill to medium-high heat. Season chicken breasts with salt and pepper.
2. Brush grill grates lightly with canola or vegetable oil then place chicken on grill and cook rotating once halfway through cooking and brushing both sides with BBQ sauce during last minute or two of grilling (mine only took about 4 minutes per side, but grill time it will vary based on thickness of chicken and temp of grill).
3. Transfer chicken to a plate, cover with foil and let rest 5 - 10 minutes then slice into small strips.Layer all remaining ingredients into large salad bowls, beginning with salad (then from there the order doesn't matter).
Serve topped with Cilantro Lime Ranch.For the dressing
1. Combine all dressing ingredients in a blender and process until cilantro is finely chopped. *I made homemade corn tortilla strips by slicing 6 6-inch corn tortillas into strips (and each strip into halves), then I fried in about 1-inch of hot canola oil in a skillet (vegetable oil works too), rotating once halfway through with metal tongs, until they just began to turn golden. Then transferred to a plate lined with paper towels and immediately sprinkled with salt. Store bought is fine too if you don't want to make them.Recipe Source: Cooking Classy
Nutrition Information:
covered percent of daily need
