Description
A vibrant and flavorful grilled chicken salad with BBQ dressing, perfect for a summer meal.
Ingredients
Scale
- 2 tablespoons fresh lime juice
- 3 cloves garlic, (minced)
- ½ teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- ¼ cup extra-virgin olive oil
- 1 cup fresh cilantro leaves
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon chipotle powder
- 1 cup BBQ sauce
- 1 head butter lettuce, (washed and cut or torn into bite-size pieces)
- 1 head green leaf lettuce, (washed and cut or torn into bite-size pieces)
- 1 avocado, (peeled, pit removed and diced)
- ¼ cup queso fresco
- 2 green onions, (thinly sliced)
Instructions
- Place all of the ingredients for the dressing in a blender and blend until all ingredients are combined.
- Heat the grill to high. In a small bowl add the chipotle powder to the barbecue sauce and stir until completely combined.
- Brush the chicken with the barbecue sauce until completely coated. Grill the chicken until completely cooked through. Remove from grill and let stand on a cutting board for 5 minutes. Cut into 1” pieces.
- Place the butter lettuce and green leaf lettuce in a bowl. Add dressing to the salad, 2 tablespoons at a time and toss until all lettuce is lightly and evenly coated.
- Add the avocado, queso fresco, and green onions, and toss to combine. Divide the salad evenly into salad bowls, top each with some of the chicken, then serve.
Notes
- For extra flavor, marinate the chicken in the BBQ sauce for at least 30 minutes before grilling.
- You can substitute any type of lettuce that you prefer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 120mg