Never eat another boring salad again. BBQ chicken, quinoa cooked with a fresh jalapeño, fresh corn, black beans, slivered carrots, avocado…need I say more? Healthy and over the top D.E.L.I.S.H.
BBQ CHICKEN INGREDIENTS
4-6 Skinless, Boneless Chicken Breasts
1 Tablespoon Montreal Steak Seasoning
1/4 Cup Apple Cider Vinegar
1/2 Cup Head Country Original BBQ Sauce
JALAPEÑO QUINOA INGREDIENTS
2 Cups Quinoa
4 Cups Vegetable or Chicken Broth
1 Large Jalapeño, Cut in Half
Pinch of Salt
SALAD TOPPINGS
1 Head Butter Lettuce, Roughly Chopped
4 Ears of Fresh Corn, Kernels Removed
1 Can Black Beans
1/2 Cup Shredded Carrots
1 Avocado, Diced
1/2 Cup Fresh Cilantro, Roughly Chopped
4 Scallions, Chopped
BBQ RANCH DRESSING
1 Cup Mayo
1 Cup Buttermilk
1 Hidden Valley Restaurant-Style Dressing, Buttermilk Recipe
1/4 Cup Drippings from BBQ Chicken Pan
Preheat oven to 425 degrees.
Add chicken breasts to a baking dish. Season breasts on both sides with Montreal Steak Seasoning. Add Apple Cider Vinegar to the bottom of the pan. Drizzle 1/2 of the BBQ sauce over the top of the chicken. Cover with foil and cook in oven for 40-50 minutes or until chicken is cooked through. Once cooked, pull from oven and allow to rest for 10 minutes before dicing. Add additional BBQ if desired. Do not discard drippings from pan.
In a medium-sized pot, pour broth into pan. Cut fresh jalapeño in half and add to the broth. When broth comes to a boil, add quinoa. Stir and simmer on low until quinoa has absorbed the liquid and is tender. Season with a pinch of salt.
Make ranch dressing according to package. At the very end, put in 1/4 cup of the BBQ chicken pan drippings. Shake.
Make assembly line of all salad toppings. Note: The corn can black beans can be heated, but not necessary.
To build your salad, add butter lettuce to the bottom of a large salad bowl. Top with quinoa and remaining ingredients. Drizzle with BBQ ranch and love your life!
Serves 4-6
