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Loaded BBQ Chicken Salad with Cilantro Lime Dressing

Course: Main Course, Salad
Cuisine: American, Gluten free
Keyword: bbq chicken, cilantro lime, dressing, easy, gluten free, loaded, salad

Ingredients

For the salad:

  • 4 chicken tenders (See the notes below for preparing other types of chicken.)
  • ¼-½ cup bbq sauce
  • 6 cups lettuce, chopped
  • 1 15oz. can black beans, drained and rinsed (I use low sodium.)
  • 1 corn on the cob, husks removed (About one cup if using frozen. See the notes below for directions on preparing frozen corn.)
  • cups cherry tomatoes, halved
  • ¼ of a red onion, sliced thin
  • 1 large avocado, diced
  • Tortilla chips (optional)

For the cilantro lime dressing:

  • ½ cup plain greek yogurt
  • ¼ cup cilantro, chopped (can use leaves & stems)
  • ¼ cup fresh lime juice
  • 2 garlic cloves
  • ½ tsp salt

Instructions

To make the dressing:

  • Add all of your dressing ingredients to a food processor and blend them together until smooth. Store the dressing in the fridge while you prepare the rest of your salad.

To make the salad:

  • Preheat your oven to 375 degrees and spray a baking dish with non-stick cooking spray. Then place your chicken tenders in the dish, season them with salt and pepper and brush both sides with your bbq sauce. Bake the tender for 15 minutes and allow them to cool completely. Once they're cool, chop the tenders into bite-sized pieces and set them aside.
  • Next, bring a large pot of water to a boil on the stove. Once it's boiling, add your corn cob and boil for 1½ - 2 minutes. (The kernels should be plump and turn bright yellow.) Then remove the corn cob from the pot and discard the water. Allow the corn to cool completely before cutting of the kernels.
  • Next, add your lettuce, black beans, corn, tomatoes and onion to a large bowl and toss with your desired amount of dressing. Top the salad with your chopped chicken, avocado and tortilla chips and serve immedaitely.

Notes

Directions for preparing other chicken:
  • Precooked chicken (rotisserie): Shred your chicken and mix it with your favorite bbq sauce.
  • Chicken thighs: Follow the same direction as above but bake them at 400 degrees for 15-20 minutes.
  • Chicken breasts: Follow the same directions as above but bake for 20-25 minutes.
To prepare frozen corn:
Thaw the corn according to it's package. Then add it to the rest of your salad.