I would say that this Chipotle BBQ Chicken Salad with Tomatillo Avocado Dressing is almost just an excuse to consume the Tomatillo Avocado Ranch by the lettuce-fuls if it wasn’t for the Chipotle BBQ Chicken because this chicken is drool worthy delicious. And all you do is add all the ingredients to your blender and in less than 5 minutes you have created this heavenly dressing. Layers of herbs, layers of spice, layers of luscious goodness that I just can’t seem to get enough of. And this Chipotle BBQ Chicken Salad, is drizzled – or drowned – in one of my all time favorite dressings (we’ll get to the protein a second). The obsessive worthy 5 Minute Blender Tomatillo Avocado Ranch Dressingis creamy, velvety ranch with a Mexican fiesta flair added by the avocado, tomatillo, jalapeno, garlic, cilantro, lime and smoked paprika. To me, a salad is only as good as the dressing and the protein. You can make your favorite BBQ Chicken Salad at a fraction of the price to feed your entire family! You can load on your favorite ingredients, skip the ones you don’t like or create a salad bar so everyone can create their own version of their favorite BBQ Chicken Salad. Each bite is a flavor texture bomb and each explosion is epic. But…that flavor usually comes with an expensive $$ – until now! Even myself, who is not a huge salad girl, starts drooling over the loaded salad with juicy barbecue chicken, fresh vegetables and crunchy tortilla chips. Serve remaining dressing alongside.BBQ Chicken Salads have to be one of the most popular restaurant salads. Drizzle with some of the reserved dressing and remaining 1/4 cup BBQ sauce and toss again to combine. Step 4 In a large bowl, toss chicken, lettuce, beans, tomatoes, cheese, corn, tortilla strips, and onion.Transfer to a cutting board and let cool slightly. Step 3 Grill chicken, basting with marinade, until cooked through, about 5 minutes per side.In a medium bowl, whisk buttermilk, mayonnaise, sour cream, garlic, parsley, dill, chives, onion powder, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon black pepper set dressing aside. Step 2 Meanwhile, prepare a grill for medium-high heat heat 5 minutes (or preheat a grill pan over medium-high heat).Turn to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, or cover bowl and refrigerate up to 3 hours. Transfer chicken to a large bowl season all over with 1 teaspoon salt and 1/4 teaspoon black pepper. Step 1 Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into 1/2"-thick pieces.Made this? Let us know how it went in the comments below. It will ensure your meat cooks quickly and evenly and doesn’t dry out. (Hot tip: This salad is the best way to use up BBQ leftovers.) If you do go with boneless, skinless breasts, we do recommend taking the time to pound them to a 1/2" thickness before grilling. We like this with chicken breasts, but feel free to use what you’ve got. Skip the corn (or swap in fresh), use pinto instead of black beans, swap the tomato for bell pepper… the sky’s the limit here. Alternatively, we mixed up a smaller batch of our OG ranch dressing, but you’re welcome to use your favorite store brand. We went with store-bought BBQ sauce (we ranked our favorite BBQ sauces here), but feel free to swap in homemade. The best part about this salad is how easily you can customize it to make it your own. Put that on top of some crunchy romaine and drizzle it with BBQ sauce and ranch dressing, and you’ve got yourself a hearty meal you’ll look forward to eating again and again. This BBQ chicken salad is firmly in the latter camp: Juicy grilled BBQ chicken sits alongside festive South-of-the-border-inspired toppings like black beans, corn, cheese, and tortilla strips. Some salads are meant to be sides, but some (the best ones!) can stand as a dinner all on their own.
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