Loaded BBQ Chicken Salad

Ingredients

BBQ chicken

• 2 tbsp vegetable oil

• 1 pound boneless skinless chicken thighs

• 1 cup prepared bbq sauce

• salt and pepper to taste

BBQ-yogurt ranch dressing

• 1 cup buttermilk

• 1/2 cup Greek yogurt

• 2 tbsp thinly sliced chives

• 2 tbsp minced parsley

• 2 tsp garlic powder

• 1 tbsp onion powder

• 1 tsp salt

• 1/4 tsp black pepper

• 1/2 cup prepared bbq sauce

Salad

• 1 romaine heart, shredded

• 1/2 head green cabbage, shredded

• 1 cup canned black beans, drained and rinsed

• 2 roma tomatoes, diced

• 2 fresh corn on cobb, charred under broiler and kernels removed (cobbs discarded)

• 1/4 red onion, diced

• 1/2 jicama, peeled and diced

• 2 green onions, sliced on bias

BBQ chicken

1. Place large skillet over medium-high heat. Once skillet is hot add oil.

2. Generously season chicken thighs on both sides with salt and pepper.

3. Sear thighs for 3 to 4 minutes. Lower heat to medium and flip thighs. Continue to cook for an additional 5 to 6 minutes or until thighs have just cooked through.

4. Transfer thighs to a cutting board and allow them to rest for about 5 minutes. Chop chicken into bite sized pieces and transfer to a mixing bowl. Add bbq sauce and toss together until well coated. Set aside.

Dressing

1. Place all dressing ingredients into a mixing bowl and whisk together until smooth.

Assemble salad

1. Combine romaine and cabbage together in a large bowl and toss together. Transfer mixture to a platter.

2. Top greens with black beans, tomatoes, corn, red onion, jicama, and bbq chicken.

3. Sprinkle salad with sliced green onion. Serve with dressing.

NOTE: The recipes are a gift from Spoon Fork Bacon, a food blog by friends Jenny and Teri. To learn more about this dish, such as the necessary ingredients, please visit https://www.spoonforkbacon.com/loaded-bbq-chicken-salad/#wprm-recipe-container-25724.