Chipotle BBQ Chicken Salad

Ingredients

6-7 boneless skinless chicken thighs (1 package)

Honey hog seasoning (meat church)

Mesa rosa chipotle seasoning

Sweet baby ray’s honey BBQ sauce

2-3 heads of romaine lettuce

1-2 avocados, diced

2-3 radishes, sliced thin (mandolin)

3-4 green onions, sliced thin

1 can black beans, drained and rinsed

Tortilla strips

Cotija cheese

Primal Kitchen cilantro lime dressing

Directions

Preheat the grill to medium-high (550-650)

Chop the romaine lettuce into bite-size pieces using a plastic knife (avoids browning). Place ~ 1 head of lettuce on each plate. Slice the green onions (light green and dark green parts) and sprinkle over the lettuce. Add the black beans and diced avocado to each plate.

Thinly slice the radishes using the mandolin and a kevlar glove for safety. Add the radish slices to each plate.

Open the chicken package and clean each thigh, removing excess fat, connective tissue, and bone pieces. Add seasonings to coat.

Spray the grill grates with oil, then add chicken and lower heat to medium (450-550). Flip when upper surface starts turn opaque, then brush with barbecue sauce and turn heat to low (<300). Continue flipping and brushing with sauce until well-glazed and sticky.

Remove chicken from grill, chop into bite-size pieces, and add to plates. Sprinkle salad with cotija cheese and tortilla strips, drizzle with salad dressing and serve.