Southwest BBQ Chicken Salad with Grilled Corn
This Southwest BBQ Chicken Salad has it all from grilled corn & BBQ chicken, avocado, bell peppers and dried apricots. A lime and honey dressing makes it!
Servings: 2 servings
- 8 chicken tenders
- BBQ sauce of choice
- 2 ears of corn
- 2 tbsp mayonnaise
- 1/2 tsp ground cumin
- 1 avocado , diced
- 1/2 each red, green and orange bell peppers, ,chopped
- 10 dried apricots , chopped
- 1/2 cup cooked chickpeas (garbanzo beans)
- 1 lime (juiced, about 2 tbsp)
- 2 tbsp honey
- pinch of salt
- 3 cups mixed salad greens
Brush the mayonnaise all over both ears of corn. Sprinkle kosher salt and cumin and grill until cooked and slightly charred (about 12-15 minutes total). Allow to cool and cut kernels off cob. Set aside.
Chop the bell peppers, apricot and avocado. Drain garbanzo beans. Set all aside.
Grill chicken tenders 2 minutes per side, or until cooked through depending on size, basting with BBQ sauce. Remove from grill, allow to rest (then chop into bite size pieces) while you make salad.
In a mixing bowl add the honey, juice from lime and salt. Whisk together and add the salad greens. Toss to coat, divide salad greens on two plates.
In the same bowl add the corn, bell peppers, apricot, avocado, chickpeas and chopped BBQ chicken. Mix well and divide on top of salad greens. Season with fresh cracked black pepper and serve.
Calories: 518kcal | Carbohydrates: 49.5g | Protein: 29.8g | Fat: 24.8g | Saturated Fat: 5.1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 75.4mg | Sodium: 340.8mg | Fiber: 8.7g | Sugar: 25.3g