Summer BBQ Chicken Salad
This Roasted BBQ Chicken salad is a perfect midday lunch or weeknight dinner. Using the bone-in chicken breasts makes sure the chicken doesn't dry out in the oven. Feel free to substitute the ranch dressing for your favorite...
Ingredients
FOR THE CHICKEN
1 1/2 cup of your favorite barbecue sauce
1/4 cup apricot preserves
1 garlic clove
6 skin-on, bone-in chicken breasts
1 tbsp. salt
FOR THE SALAD
1 tbsp. salted butter
12 oz. (2 cups) frozen corn
1 15-ounce 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 favorite ranch dressing
PREPARATION:
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 hot. Remove 1/3 cup sauce to a bowl and set aside for when the chicken is done.
Line a baking sheet with parchment and add the chicken breasts skin-side up. Brush 1 tablespoon of sauce over each breast, then sprinkle each with 1⁄2 teaspoon salt.
Roast the chicken in the oven for about 35 minutes, brushing each breast with about 1 tablespoon of sauce a couple of times. When the chicken is done, a thermometer inserted into the center will reach 165 ̊. Brush the chicken with the reserved sauce; let cool.
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. let cool.
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.
PREPARATION:
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 hot. Remove 1/3 cup sauce to a bowl and set aside for when the chicken is done.
Line a baking sheet with parchment and add the chicken breasts skin-side up. Brush 1 tablespoon of sauce over each breast, then sprinkle each with 1⁄2 teaspoon salt.
Roast the chicken in the oven for about 35 minutes, brushing each breast with about 1 tablespoon of sauce a couple of times. When the chicken is done, a thermometer inserted into the center will reach 165 ̊. Brush the chicken with the reserved sauce; let cool.
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. let cool.
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.