Southwest BBQ Chicken Salad

Southwest BBQ Chicken Salad

Blood Sugar: 6Servings: 4Preparation Time: 45minMeal Category: Lunch
Micronutrients:CalciumVitamin AFolate

Macronutrients per 100g

Energy
193kcal
Sugar
6g
Fat
12g
Fiber
2g
Sat fat
3g
Protein
10g
Carbs
13g
Sodium
420mg

Ingredients

6 boneless, skinless Chicken thighs, 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1 tsp Onion powder, 1 tsp Garlic powder, 1 tsp Paprika, 1 1/2 cups Barbecue sauce, 3 cups firmly packed, chopped Spring greens mix, 3 cups chopped Romaine lettuce, 1 cup Yellow corn kernels, 1 cup rinsed and drained Black beans, 3/4 cup Shredded cheese, 1 handful roughly chopped Cilantro leaves, 3/4 cup Ranch dressing, 1 cup crushed Tortilla chips, 1 1/2 pitted, peeled, and diced Avocados

Preparation

1. Preheat the oven to 190°C (375°F). 2. Season 6 boneless, skinless Chicken thighs with 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1 tsp Onion powder, 1 tsp Garlic powder, and 1 tsp Paprika. 3. Arrange Chicken thighs on a baking sheet and transfer to the oven. 4. Bake for 30 to 35 minutes until cooked through. 5. Cut the cooked Chicken into dice and return to the baking sheet. 6. Pour 1 1/2 cups Barbecue sauce over the Chicken. 7. Reduce oven temperature to 120°C (250°F) and bake for another 10 to 15 minutes. 8. Combine 3 cups Spring greens mix, 3 cups Romaine lettuce, 1 cup Yellow corn kernels, 1 cup Black beans, 3/4 cup Shredded cheese, and 1 handful Cilantro leaves in a large bowl. 9. Toss with 3/4 cup Ranch dressing. 10. Top the salad with the cooked Chicken, 1 cup Tortilla chips, and 1 1/2 Avocados.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
26% of RDI
Vitamin C
4% of RDI
Omega 3
4% of RDI
Vitamin A
67% of RDI
Calcium
70% of RDI
Folate
40% of RDI

Good to know

Avocado is optional. Use whole wheat tortilla chips for a healthier option. Ensure black beans are well rinsed to reduce sodium content.

How to Prepare

1. Preheat the oven to 190°C (375°F). 2. Season 6 boneless, skinless Chicken thighs with 1/2 tsp Kosher salt, 1/2 tsp Black pepper, 1 tsp Onion powder, 1 tsp Garlic powder, and 1 tsp Paprika. 3. Arrange Chicken thighs on a baking sheet and transfer to the oven. 4. Bake for 30 to 35 minutes until cooked through. 5. Cut the cooked Chicken into dice and return to the baking sheet. 6. Pour 1 1/2 cups Barbecue sauce over the Chicken. 7. Reduce oven temperature to 120°C (250°F) and bake for another 10 to 15 minutes. 8. Combine 3 cups Spring greens mix, 3 cups Romaine lettuce, 1 cup Yellow corn kernels, 1 cup Black beans, 3/4 cup Shredded cheese, and 1 handful Cilantro leaves in a large bowl. 9. Toss with 3/4 cup Ranch dressing. 10. Top the salad with the cooked Chicken, 1 cup Tortilla chips, and 1 1/2 Avocados.

Good to Know

Avocado is optional. Use whole wheat tortilla chips for a healthier option. Ensure black beans are well rinsed to reduce sodium content.

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