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Bbq Chicken Salad Recipe

Inspired by moonbowls (Healthy Korean Bowls- SOMA)

Time40m

Serves2

Grilled BBQ chicken, a base of mixed greens, your choice of three sides, green onions, sesame seeds, and a lemon wedge. Served with a dressing of your choice. (GF)

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Ingredients

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Salad base & greens

4 cups mixed salad greens (spring mix, spinach, romaine mix)

1/2 cups baby arugula (optional, if not included in mix)

1 each lemon wedges

BBQ chicken

12 oz boneless skinless chicken breast or thigh

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp Watkins garlic powder

1 tbs olive oil

3 tbsp your favorite BBQ sauce

Sides (choose three)

1/2 cup grilled corn (cut from cob)

1/2 cup roasted sweet potato cubes

1/4 cup black beans (rinsed, warmed)

1/2 cup heirloom cherry tomatoes (halved)

1/2 cup cucumber (sliced)

2 tbsp pickled red onions

2 tbsp crumbled feta or cotija (optional)

Garnish & aromatics

2 tbsp green onions (thinly sliced, both white and green parts)

1 tsp toasted sesame seeds

Dressing (served on side)

3 tbsp your choice of dressing (ranch, blue cheese, vinaigrette, or honey mustard)

Method

BBQ chicken

Prepare and marinate

Pat chicken dry with paper towels. Season both sides with salt, black pepper, and garlic powder. Rub with olive oil and let sit 10 minutes at room temperature (or cover and refrigerate for up to 2 hours).

Grill or pan-sear

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Place chicken on the hot surface and cook 5-7 minutes per side for breasts (4-6 minutes per side for thighs), until internal temperature reaches 165°F (74°C).

Glaze with BBQ sauce

During the last 1-2 minutes of cooking, brush both sides of the chicken with BBQ sauce and let it caramelize briefly. Remove from heat and rest 5 minutes, then slice chicken into 1/2-inch strips.

Sides (choose three)

Prepare and portion sides so each salad gets three: Recommended combination and prep times — grilled corn: char corn on the grill or skillet 6-8 minutes, then cut kernels off the cob (use 1/2 cup per salad). Roasted sweet potato: toss 1/2-inch cubes with 1 tsp oil, salt and roast 20-25 minutes at 425°F (220°C) until tender (use 1/2 cup). Black beans: rinse canned beans and warm gently with a pinch of salt (1/4 cup). Cherry tomatoes and cucumber: halve tomatoes and slice cucumber (1/2 cup each). Pickled red onions and cheese: use as a small garnish (2 tbsp pickled onions, 2 tbsp cheese).

Salad assembly

Place 4 cups mixed greens (and optional arugula) into a large shallow bowl or plate as the base.

Arrange the three chosen sides in separate small piles over the greens for visual contrast (for example: 1/2 cup grilled corn, 1/2 cup roasted sweet potato, 1/4 cup black beans).

Fan sliced BBQ chicken (12 oz cooked, sliced) over the center of the salad.

Scatter halved cherry tomatoes, sliced cucumber, pickled red onions, and/or 2 tbsp crumbled feta/cotija as chosen.

Garnish & finish

Sprinkle 2 tbsp thinly sliced green onions evenly over the salad and finish with 1 tsp toasted sesame seeds.

Serve with a lemon wedge on the side and 3 tbsp of the dressing of your choice in a small ramekin or lightly tossed with the greens, according to guest preference.