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:

Quickview
765k Calories
49g Protein
37g Total Fat
62g Carbs
54% Health Score
Limit These
Calories
765k
38%

Fat
37g
57%

  Saturated Fat
12g
80%

Carbohydrates
62g
21%

  Sugar
17g
19%

Cholesterol
135mg
45%

Sodium
1628mg
71%

Get Enough Of These
Protein
49g
99%

Vitamin A
10259IU
205%

Vitamin K
152µg
145%

Vitamin B3
18mg
90%

Phosphorus
792mg
79%

Vitamin B6
1mg
78%

Selenium
54µg
77%

Folate
297µg
74%

Fiber
16g
67%

Potassium
1827mg
52%

Calcium
402mg
40%

Vitamin B5
4mg
40%

Magnesium
158mg
40%

Vitamin B2
0.66mg
39%

Manganese
0.75mg
38%

Vitamin C
27mg
33%

Vitamin B1
0.47mg
31%

Copper
0.54mg
27%

Iron
4mg
27%

Zinc
3mg
26%

Vitamin E
3mg
23%

Vitamin B12
0.67µg
11%

Vitamin D
0.61µg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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