This fresh, flavorful BBQ chicken salad is always a crowd pleaser! It's topped with juicy chicken, creamy ranch and tangy BBQ sauce. Low carb and packed with protein!
Course: Salads & Sides
Servings: 1XL party salad or 4 dinner salads
Author: Natalie Dicks
2boneless skinless chicken breasts
5oz.mixed spring greenswashed and dried
2tsp.olive oil or avocado oil
1c.fresh or frozen corn
1/4c.finely diced red onion
1c.shredded colby jack cheese
1avocadocut into 1/2-inch chunks
Follow instructions for cooking chicken breast here.
While the chicken is baking, in a small skillet set over medium-low heat, add the oil. When the oil is hot, add the corn and cook for 2-3 minutes, then stir in the black beans. Remove from the heat and allow to cool.
In an extra large bowl or four individual salad bowls, add the greens, onion, cilantro, tortilla strips, cheese, avocado, corn, and black beans. Cube chicken and add on top.
Drizzle with ranch and BBQ sauce, serve immediately.