Southwestern BBQ Chicken Salad
Make it stand out
Whatever it is, the way you tell your story online can make all the difference.
This sets you up to serve 1. If you want to make more than one salad just double, triple, etc!
Ingredients:
Salad:
large handful greens of choice
1/2 cup chopped bell pepper
1/2 cup halved grape tomatoes
1/2 avocado sliced
1/4 pickled red onions or raw red onion if you don’t have
1/2 cup shredded carrots
1/2 cup sweet corn (defrosted if needed)
1 oz raw organic (if you have!) cheddar (I prefer it cubed but you could do shredded cheese to make it easier)
Chicken:
2lbs boneless, skinless chicken thighs (you can also use chicken breasts however your cook time will be longer)
1/2 cup Primal Kitchen BBQ Sauce
Dressing:
1 tbsp Primal Kitchen Chipotle Aioli
Juice of 1-2 limes (about 2 tbsp)
Salt and pepper to taste
Method:
place your chicken in a large bowl and marinate it in the BBQ sauce for 30 minutes (if possible!)
preheat your oven to 400 degrees
place 2 large oven safe pans (cast iron if you have or work in batches if needed) on the stove and warm until very hot. Place the chicken evenly throughout the pans on medium-high heat for 5 minutes on each side until slightly browned. Transfer the chicken to the oven and bake for 5 minutes (10 if cooking chicken breasts)
while everything is cooking, chop and plate the veggies for the salad
mix up the aioli and lime juice with salt and pepper for the dressing
toss the salad with the dressing and once the chicken has cooled for a few minutes slice it up and top your salad with it
slice and store your chicken for the next few days for easy put together salads!
I hope you love this as much as I do! It’s full of flavor and all kinds of good for you veggies plus delicious chicken. If you make this, be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley