BBQ Chicken Salad with Cilantro Lime Ranch

BBQ Chicken Salad with Cilantro Lime Ranch might be just the main course you are searching for. One serving contains 765 calories, 50g of protein, and 37g of fat. This recipe serves 5 and costs $3.89 per serving. If you have romaine lettuce, garlic, juice of lime, and a few other ingredients on hand, you can make it. This recipe from Cooking Classy has 109 fans. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 97%, this dish is spectacular. If you like this recipe, you might also like recipes such as BBQ Chicken COBB Salad with Cilantro Lime Ranch Dressing, BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing, and BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing.

Servings: 5

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 - 2 avocados, diced

1/2 cup BBQ sauce, homemade or store bought

1 (15 oz) can black beans, rinsed and drained

2 - 3 pinches cayenne pepper (optional)

1 - 1 1/2 cups cheese (I used half cheddar half monterey jack, a Mexican blend would be fine too)

1/3 cup cilantro (about a handful)

Corn tortilla stips*

1 1/4 cups fresh or frozen corn (thawed and drained if frozen)

1 clove garlic, minced

2 green onions, chopped

Juice of 1 lime

1/2 cup mayonnaise (could sub light mayo for a healthier opt)

1/3 cup milk

1 Tbsp + 1 tsp buttermilk ranch seasoning mix

3 medium Roma tomatoes

1 large head (18 oz) Romaine lettuce, chopped

Salt and freshly ground black pepper

1 1/2 lbs boneless skinless chicken breasts (I sliced mine in half through the thickness before grilling)

1/3 cup sour cream (could sub plain greek yogurt for a healthier opt)

Equipment:

grill

bowl

aluminum foil

paper towels

blender

frying pan

tongs

Cooking instruction summary:

Preheat a grill to medium-high heat. Season chicken breasts with salt and pepper. Brush grill grates lightly with canola or vegetable oil then place chicken on grill and cook rotating once halfway through cooking and brushing both sides with BBQ sauce during last minute or two of grilling (mine only took about 4 minutes per side, but grill time it will vary based on thickness of chicken and temp of grill). Transfer chicken to a plate, cover with foil and let rest 5 - 10 minutes then slice into small strips.Layer all remaining ingredients into large salad bowls, beginning with salad (then from there the order doesn't matter). Serve topped with Cilantro Lime Ranch.For the dressing:Combine all dressing ingredients in a blender and process until cilantro is finely chopped. *I made homemade corn tortilla strips by slicing 6 6-inch corn tortillas into strips (and each strip into halves), then I fried in about 1-inch of hot canola oil in a skillet (vegetable oil works too), rotating once halfway through with metal tongs, until they just began to turn golden. Then transferred to a plate lined with paper towels and immediately sprinkled with salt. Store bought is fine too if you don't want to make them.Recipe Source: Cooking Classy

 

Step by step:


1. Preheat a grill to medium-high heat. Season chicken breasts with salt and pepper.

2. Brush grill grates lightly with canola or vegetable oil then place chicken on grill and cook rotating once halfway through cooking and brushing both sides with BBQ sauce during last minute or two of grilling (mine only took about 4 minutes per side, but grill time it will vary based on thickness of chicken and temp of grill).

3. Transfer chicken to a plate, cover with foil and let rest 5 - 10 minutes then slice into small strips.Layer all remaining ingredients into large salad bowls, beginning with salad (then from there the order doesn't matter).


Serve topped with Cilantro Lime Ranch.For the dressing

1. Combine all dressing ingredients in a blender and process until cilantro is finely chopped. *I made homemade corn tortilla strips by slicing 6 6-inch corn tortillas into strips (and each strip into halves), then I fried in about 1-inch of hot canola oil in a skillet (vegetable oil works too), rotating once halfway through with metal tongs, until they just began to turn golden. Then transferred to a plate lined with paper towels and immediately sprinkled with salt. Store bought is fine too if you don't want to make them.Recipe Source: Cooking Classy


Nutrition Information:

Quickview
765k Calories
49g Protein
37g Total Fat
62g Carbs
54% Health Score
Limit These
Calories
765k
38%

Fat
37g
57%

  Saturated Fat
12g
80%

Carbohydrates
62g
21%

  Sugar
17g
19%

Cholesterol
135mg
45%

Sodium
1628mg
71%

Get Enough Of These
Protein
49g
99%

Vitamin A
10259IU
205%

Vitamin K
152µg
145%

Vitamin B3
18mg
90%

Phosphorus
792mg
79%

Vitamin B6
1mg
78%

Selenium
54µg
77%

Folate
297µg
74%

Fiber
16g
67%

Potassium
1827mg
52%

Calcium
402mg
40%

Vitamin B5
4mg
40%

Magnesium
158mg
40%

Vitamin B2
0.66mg
39%

Manganese
0.75mg
38%

Vitamin C
27mg
33%

Vitamin B1
0.47mg
31%

Copper
0.54mg
27%

Iron
4mg
27%

Zinc
3mg
26%

Vitamin E
3mg
23%

Vitamin B12
0.67µg
11%

Vitamin D
0.61µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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