BBQ Chicken Salad with Pineapple Chipotle Ranch Dressing Recipe
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Contributor: |
Contributor: Heather Kieser
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 boneless, skinless chicken thighs 1/8 tsp garlic powder 1/8 tsp ground cumin 1/2 tsp chili powder Pink Himalayan salt 2 Tbsp barbecue sauce (use your favorite) 1 romaine heart, chopped 2 cups mixed greens 1/4 cup sliced scallions, divided 1 avocado, diced 1/2 cup sliced grape tomatoes Pineapple Chipotle Ranch Dressing (see separate recipe)
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Directions: |
Directions:1: Preheat oven to 350 degrees
2: Season the chicken with the garlic powder, cumin, chili powder, and a couple pinches of salt. Bake for 30-35 minutes, or until the internal temperature reaches 165 degrees F. Dice the chicken and coat with barbecue sauce.
3: In a large bowl, add the romaine heart, mixed greens, 2 Tbsp of scallions, the avocado, and tomatoes and toss to combine. Add the dressing to taste and toss agin. Place the chicken and the remaining 2 Tbsp of scallions on top. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:35 |
Personal
Notes: |
Personal
Notes: Mason Jar Salads: I love to make these ahead of time for the week in Mason jars so they're already prepped when you're ready to eat. Put the wet ingredients on the bottom and dryer on the top. I like to store the dressing and chicken in separate containers to add in when I'm ready to eat them.
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