BBQ Chicken Chopped Salad

60 mins
Serves 4
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Directions

  1. 1Place chicken between two pieces of plastic wrap and pound to 1/2” thick.
  2. 2Place chicken between two pieces of plastic wrap and pound to 1/2” thick.
  3. 3Place chicken between two pieces of plastic wrap and pound to 1/2” thick.
  4. 4Cut each in 2 smaller pieces, transfer to a bowl, and mix with the kosher salt and 1/4 cup of the BBQ sauce.
  5. 5Cut each in 2 smaller pieces, transfer to a bowl, and mix with the kosher salt and 1/4 cup of the BBQ sauce.
  6. 6Cut each in 2 smaller pieces, transfer to a bowl, and mix with the kosher salt and 1/4 cup of the BBQ sauce.
  7. 7Mix and marinate for at least 30 mins at room temp, or up to 12 hours in the fridge.
  8. 8Mix and marinate for at least 30 mins at room temp, or up to 12 hours in the fridge.
  9. 9Mix and marinate for at least 30 mins at room temp, or up to 12 hours in the fridge.
  10. 10Heat the avocado oil over medium-high.
  11. 11Heat the avocado oil over medium-high.
  12. 12Heat the avocado oil over medium-high.
  13. 13Add the chicken in a single layer, letting excess marinade drip off.
  14. 14Add the chicken in a single layer, letting excess marinade drip off.
  15. 15Add the chicken in a single layer, letting excess marinade drip off.
  16. 16Cook for about 5 mins per side, until browned with some char and the internal temperature reaches 165F.
  17. 17Cook for about 5 mins per side, until browned with some char and the internal temperature reaches 165F.
  18. 18Cook for about 5 mins per side, until browned with some char and the internal temperature reaches 165F.
  19. 19Transfer the chicken to a cutting board and let rest for 5 minutes.
  20. 20Transfer the chicken to a cutting board and let rest for 5 minutes.
  21. 21Transfer the chicken to a cutting board and let rest for 5 minutes.
  22. 22Cut into bite-size cubes, then toss with the remaining 1/4 cup BBQ sauce in a medium bowl.
  23. 23Cut into bite-size cubes, then toss with the remaining 1/4 cup BBQ sauce in a medium bowl.
  24. 24Cut into bite-size cubes, then toss with the remaining 1/4 cup BBQ sauce in a medium bowl.
  25. 25Assemble the salads with romaine on the bottom, and piles of BBQ chicken, cherry tomatoes, avocado, corn, cheddar cheese, tortilla chips, cilantro, and pickled onions on top.
  26. 26Assemble the salads with romaine on the bottom, and piles of BBQ chicken, cherry tomatoes, avocado, corn, cheddar cheese, tortilla chips, cilantro, and pickled onions on top.
  27. 27Assemble the salads with romaine on the bottom, and piles of BBQ chicken, cherry tomatoes, avocado, corn, cheddar cheese, tortilla chips, cilantro, and pickled onions on top.
  28. 28Drizzle on the dressing to taste, toss, and enjoy!
  29. 29Drizzle on the dressing to taste, toss, and enjoy!
  30. 30Drizzle on the dressing to taste, toss, and enjoy!

Ingredients

  • 0.5 of Red Onion, sliced in thin strips
  • 0.5 of Red Onion, sliced in thin strips
  • 0.5 of Red Onion, sliced in thin strips
  • 0.5 Cup Distilled White Vinegar
  • 0.5 Cup Distilled White Vinegar
  • 0.5 Cup Distilled White Vinegar
  • 0.5 Cup Water
  • 0.5 Cup Water
  • 0.5 Cup Water
  • 1 Tbsp Sugar
  • 1 Tbsp Sugar
  • 1 Tbsp Sugar
  • 1 tsp Kosher Salt
  • 1 tsp Kosher Salt
  • 1 tsp Kosher Salt
  • 2 Boneless Skinless Chicken Breasts
  • 2 Boneless Skinless Chicken Breasts
  • 2 Boneless Skinless Chicken Breasts
  • 1 tsp Kosher Salt
  • 1 tsp Kosher Salt
  • 1 tsp Kosher Salt
  • 0.5 Cup BBQ Sauce, divided (I love Stubb’s Original)
  • 0.5 Cup BBQ Sauce, divided (I love Stubb’s Original)
  • 0.5 Cup BBQ Sauce, divided (I love Stubb’s Original)
  • 1 Tbsp Avocado Oil, for cooking the chicken
  • 1 Tbsp Avocado Oil, for cooking the chicken
  • 1 Tbsp Avocado Oil, for cooking the chicken
  • 0.25 Cup Light Sour Cream
  • 0.25 Cup Light Sour Cream
  • 0.25 Cup Light Sour Cream
  • 2 Tbsp BBQ Sauce
  • 2 Tbsp BBQ Sauce
  • 2 Tbsp BBQ Sauce
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Mayonnaise
  • 2 Tbsp Mayonnaise
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Water
  • 1 Tbsp Water
  • 1 Tbsp Water
  • 0.25 tsp Sugar
  • 0.25 tsp Sugar
  • 0.25 tsp Sugar
  • 0.25 tsp Kosher Salt
  • 0.25 tsp Kosher Salt
  • 0.25 tsp Kosher Salt
  • 0.25 tsp Pepper
  • 0.25 tsp Pepper
  • 0.25 tsp Pepper
  • 1 Large Head Romaine Lettuce, thinly sliced
  • 1 Large Head Romaine Lettuce, thinly sliced
  • 1 Large Head Romaine Lettuce, thinly sliced
  • 1 Cup Cherry Tomatoes, diced
  • 1 Cup Cherry Tomatoes, diced
  • 1 Cup Cherry Tomatoes, diced
  • 1 Avocado, diced
  • 1 Avocado, diced
  • 1 Avocado, diced
  • 1 Cup Frozen Corn, thawed
  • 1 Cup Frozen Corn, thawed
  • 1 Cup Frozen Corn, thawed
  • 0.75 Cup Shredded Cheddar Cheese
  • 0.75 Cup Shredded Cheddar Cheese
  • 0.75 Cup Shredded Cheddar Cheese
  • 1 Cup Crunched Tortilla Chips
  • 1 Cup Crunched Tortilla Chips
  • 1 Cup Crunched Tortilla Chips
  • 0.25 Cup Chopped Fresh Cilantro
  • 0.25 Cup Chopped Fresh Cilantro
  • 0.25 Cup Chopped Fresh Cilantro

Equipment

bowlcutting boardknifepan
BBQ Chicken Chopped Salad | Clip Recipe