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Receta Barbequed Chicken Salad with Toasted Lavash Strips, Avocado, Roasted Corn and Black Beans
 Barbequed Chicken Salad |
 Basic BBQ rub. Recipe link is provided |
 9x11 Whole Wheat Lavash Flat bread. |
 Coat with spray and rub. |
 Cut into strips. |
 Cook in oven at 350^ until brown and crisp. |
 Vegetable Mise En Place. |
 Grill components. |
 Grill on high heat for 10 minutes or until chicken is firm to the touch. |
 Allow chicken to cool. Cut chicken into chunks and pepper into strips. |
 Buttermilk Ranch dressing. Use store bought or make your own. A recipe link is provided. |
 Lightly toss greens with dressing. |
 Assmble salad in large bowls. |
 Complete by topping with chicken, peppers and avocado slices. Serve Lavash strips seperately at the table |
 Serve BBQ sauce seperately at the table. A recipe link is provided. |
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This is an easy dish to prepare and makes a nice main dish salad meal. The key is using both the BBQ sauce and the Ranch dressing. The Ranch to lightly coat the greens and the BBQ sauce to coat the chicken. The roasted Lavash strips add crunch and a textural component to offset the soft/delicate butter lettuce. I serve the BBQ sauce seperately at the table so people can add as much or as little as they like. Crumbled blue cheese can also be served seperately at the table. The grilled chicken and BBQ sauce make a red wine appropriate even with the poultry. A fruiity Zinfandel always works with a BBQ'd dish. I opted for a 2008 Gustafson Family Vineyards Estate Mountain Cuvee--83% Zinfandel, 9% Petite Sirah and 8% Syrah.
Ingredientes
- BBQ Rub, recipe link is shown below
- 1/2 cup BBQ sauce, recipe link is shown below
- 2 1/2 oz Whole Wheat Lavash flat bread; a 9x11 sheet cut into 1/4"x2" strips
- 1/3 cup Ranch dressing--use store bought or make your own, recipe link is shown below
- 1 Red Bell Pepper, seeded/cleaned and cut into quarters
- 1 Avocado, peeled, seeded, cut into six pieces and placed in lemon water until needed.
- 10 cherry tomatoes
- 2/3 cup roasted corn
- 2/3 cup canned black beans, rinsed and drained
- 8 oz lettuce, I used a combination of butter lettuce and radicihio
- 12 oz chicken breast, boneless & skinless
Direcciones
- Preheat oven to 350^. Liberally spray no stick cooking spray on the Lavash sheet. Sprinkle the sheet with a good amount of BBQ rub. Lightly spray again. Cut the sheet into 1/4"x2" strips and place on a baking sheet. Bake for ten minutes or until brown and crisp. Remove from oven and cool.
- Preheat grill to high heat. Liberally coat the chicken breasts and red bell pepper quarters with BBQ rub. Grill for ten minutes on high heat or until firm to the touch. Remove and cool. Cut pepper into 1/4" strips and chicken into small chunks.
- Coat salad greens with 1/3 cup of Ranch dressing. Don't drown the greens but add a bit more if needed. Place into two large salad bowls. Add the roasted corn and black beans. Add the avocado slices, tomatoes, pepper strips and chunked chicken. Top with toasted Lavash strips at the table. Salads are ready for serving. Serve crumbled blue cheese & BBQ sauce at the table if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 771g | |
| Recipe makes 2 servings | |
| Calories 753 | |
| Calories from Fat 222 | 29% |
| Total Fat 24.78g | 31% |
| Saturated Fat 5.44g | 22% |
| Trans Fat 0.16g | |
| Cholesterol 87mg | 29% |
| Sodium 835mg | 35% |
| Potassium 2709mg | 77% |
| Total Carbs 88.35g | 24% |
| Dietary Fiber 20.5g | 68% |
| Sugars 28.61g | 19% |
| Protein 48.47g | 78% |
