Description
A delightful dish that brings together savory barbecue chicken, fresh vegetables, and a creamy dressing.
Ingredients
- 1 Pound Boneless Skinless Chicken Thighs, cut into bite-sized pieces
- 3/4 Cup Barbecue Sauce
- 5 Cups Romaine Lettuce, finely chopped
- 1 Cup Corn, fresh, frozen, or canned
- 1 Cup Black Beans, drained and rinsed
- 1 Cup Baby Tomatoes, halved
- 1 Bunch Green Onions, finely chopped
- 1/3 Cup Cilantro, finely chopped
- 1 Cup Corn Chips, crushed (optional)
- 3/4 Cup Greek Yogurt
- 3/4 Cup Cottage Cheese
- 3 Tablespoons Olive Oil
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Dried Dill
- 2 Teaspoons Dried Parsley
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Kosher Salt
Instructions
- Add all of the dressing ingredients (Greek yogurt, cottage cheese, olive oil, lemon juice, dried dill, dried parsley, garlic powder, onion powder, and kosher salt) to a blender. Blend until smooth and creamy, then set aside.
- Cut the chicken into bite-sized pieces and toss them in barbecue sauce. Heat a cast iron skillet over medium-high heat with one tablespoon of olive oil. Once hot, add the chicken and cook for 8 to 9 minutes, or until cooked through.
- Wash and chop the romaine lettuce and add it to a bowl. Drain and rinse the corn and black beans, then add them to the bowl with the lettuce.
- Chop the baby tomatoes, cilantro, and green onions, and add them to the salad bowl along with the corn chips if using.
- Add the cooked chicken to the salad, pour the dressing on top, and toss to combine. Serve immediately and enjoy!
Notes
Store any leftovers in an airtight container in the fridge for up to three days. Marinate the chicken for extra flavor and use fresh ingredients for the best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cooking
- Cuisine: American