thepioneerwoman5.0
Barbecue Chicken Salad
This Barbecue Chicken Salad recipe is a great twist on a classic. We'll show you how to make this filling salad recipe right at home.
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●oven
- ●baking sheet
- ●skillet
📝 Preparation Steps
1
Preheat the oven to 400 ̊. For the chicken: Pour the barbecue sauce into a medium saucepan, then add the apricot preserves and grate in the garlic. Heat the mixture over medium heat until piping hot. Remove 1/3 cup sauce to a bowl and set aside for when the chicken is done.
2
Line a baking sheet with foil and add the chicken breasts skin-side up. Brush 1 tablespoon of sauce over each breast, then sprinkle each with 1⁄2 teaspoon salt.
3
Roast the chicken in the oven for about ⏱️ 35 minutes, brushing each breast with about 1 tablespoon of sauce a couple of times. When the chicken is done, a thermometer inserted into the center will reach 165 ̊. Brush the chicken with the reserved sauce; let cool.
4
For the salad: Melt the butter in a large skillet over medium-high heat. Stir in the corn and cook until heated through, ⏱️ 5 minutes. Add the black beans and lime juice and cook until hot, ⏱️ 2 minutes.
5
Slice the chicken off the bone. Toss the lettuce, cilantro, tomatoes, avocado and corn-bean mixture in a large bowl;toss with the ranch dressing. Divide the salad among bowls and top with the chicken.
avocado, chopped1
Nutrition Facts
calories
824 Calories
fat Content
29 g
fiber Content
12 g
sugar Content
35 g
sodium Content
1667 mg
protein Content
71 g
trans Fat Content
0 g
cholesterol Content
211 mg
carbohydrate Content
59 g
saturated Fat Content
6 g
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