Loaded BBQ Chicken Salad
Updated: Aug 4, 2020
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
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
Place large skillet over medium-high heat. Once skillet is hot add oil.
Generously season chicken thighs on both sides with salt and pepper.
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.
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.
Place all dressing ingredients into a mixing bowl and whisk together until smooth.
Combine romaine and cabbage together in a large bowl and toss together. Transfer mixture to a platter.
Top greens with black beans, tomatoes, corn, red onion, jicama, and bbq chicken.
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.