American · Lunch
BBQ Chicken Salad
Grilled chicken breast glazed with barbecue sauce, sliced over romaine with black beans, sweet corn, cherry tomatoes, red onion and avocado. Finished with sharp cheddar and a buttermilk ranch dressing. A cool, smoky-sweet composed salad served as a main-course bowl.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
619Calories
57.3gProtein
30gFat
33.4gCarbs
11.6gSugar
9.6gFiber
888mgSodium
167mgChol
8.4gSat Fat
891mgPotassium
287mgCalcium
2.1mgIron
0.3mcgVitamin B12
32mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
sweet-heat
all-time-classics
thirty-min-meals
Instructions
1
Prep
Pat chicken dry, rub with olive oil, salt and pepper. Drain and rinse black beans until water runs clear.
2
Grill
Cook chicken on medium-high heat about 5 minutes per side until well marked and thickest point reaches 74°C with clear juices.
3
Glaze
Brush barbecue sauce over both sides during last 2 minutes over medium heat until glossy and caramelising at the edges.
4
Rest
Move chicken to a plate and rest 5 minutes, then slice thin against the grain.
5
Plate
Toss romaine in bowl, arrange beans, corn, halved tomatoes, avocado, red onion and cheddar, lay chicken across, drizzle dressing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken breast
- 4 tbsp4 tbsp barbecue sauce
- 4 cups180g romaine lettuce
- 2/3 cup120g black beans
- 2/3 cup110g sweet corn kernels
- 1010 cherry tomatoes (150g)
- 11 avocado (150g)
- 4 tbsp40g red onion
- 2 oz56g sharp cheddar cheese
- 4 tbsp60ml buttermilk ranch dressing
- 2 tsp2 tsp olive oil
- a pinch of salt and black pepper
