Description
A refreshing salad bursting with savory barbecue chicken, crisp veggies, and a creamy dressing, perfect for warm days and gatherings.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 3/4 cup barbecue sauce
- 5 cups romaine lettuce, finely chopped
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans, drained and rinsed
- 1 cup baby tomatoes, halved
- 1 bunch green onions, finely chopped
- 1/3 cup cilantro, finely chopped
- 1 cup corn chips, crushed (optional)
- 3/4 cup Greek yogurt
- 3/4 cup cottage cheese
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon dried dill
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
Instructions
- Add Greek yogurt, cottage cheese, olive oil, lemon juice, dried dill, dried parsley, garlic powder, onion powder, and kosher salt to a blender. Blend until smooth and creamy, then set aside.
- Toss the bite-sized chicken pieces in barbecue sauce. Heat olive oil in a cast iron skillet over medium-high heat, add the chicken, and cook for 8-9 minutes until cooked through.
- Combine chopped romaine lettuce, drained corn, black beans, chopped baby tomatoes, cilantro, green onions, and optional corn chips in a large salad bowl.
- Add the cooked chicken and dressing, then toss to combine.
- Serve immediately or store leftovers in an airtight container in the fridge for up to three days.
Notes
You can marinate the chicken in barbecue sauce overnight for enhanced flavor. Fresh ingredients elevate the dish, so use fresh corn and ripe tomatoes when in season.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American