BBQ Chicken Chopped Salad with Tomatillo Avocado Dressing
Fast, easy and healthy! My kind of summer dinner. The key here is the homemade dressing and homemade BBQ sauce. From there, everyone can get creative and make the salad to their liking.
Serves 4-6
Ingredients:
4 cups chicken, cooked and diced (can sub rotisserie chicken)
3 heads romaine lettuce, diced
2 cans black beans, drained and rinsed
1 mango, peeled and diced
1-2 avocados, diced
2 cups grape tomatoes, diced
Jicama, peeled and diced
Cotija or mozzarella shredded cheese
Optional toppings:
Sunflower seeds or pepitas
Diced bell peppers
Tortilla chips
Roasted corn
BBQ sauce (recipe below)
Avocado Tomatillo Dressing (recipe below)
Directions:
Toss cooked chicken in BBQ sauce.
Line up ingredients in small bowls, allowing each person to build their own salad. Top with homemade dressing.
BBQ Sauce
Ingredients:
1¼ cup ketchup
4 Tbsp apple cider vinegar
1 Tbsp minced garlic
1 Tbsp Worcestershire sauce
1 tsp kosher salt
½ tsp garlic powder
½ tsp onion powder
1 tsp dry mustard
⅛ tap cayenne pepper
¾ cup brown sugar
⅓ cup molasses
¼ cup honey
Directions:
Combine all ingredients in a medium sauce pan and stir well.
Bring to a boil over medium high heat and then turn the heat down to medium low and simmer for 20 minutes, stirring constantly.
Tomatillo Avocado Dressing
Ingredients:
2-3 garlic cloves, peeled
1 small jalapeno seeds removed, roughly chopped
4 tomatillos husk removed, roughly chopped
1 avocado, peeled and pitted
1/2 cup avocado mayonnaise
1/2 cup sour cream (double avocado mayonnaise if making dairy free)
1/4 cup milk (use dairy free alternative of making dairy free)
2 Tbsp lime juice
1 tsp white vinegar
2 tsp dried parsley
1 tsp each dried chives or dried dill
1/2 tsp kosher salt
¼ tsp pepper
¼ tsp paprika
Directions:
Blend all ingredients in Cuisinart or mixer. Chill for 30 mins to one hour before serving. Save up to one week in airtight container in fridge.
