Makes 4 Large Salads or 6 Smaller

配料

High Protein Creamy Ranch Dressing

3/4 cup greek yogurt

3/4 cup cottage cheese

3 tb @wearebrightland extra virgin olive oil

2 tb lemon juice (~ 1/2 lemon)

1 tb dried dill

2 tsp dried parsley

1 tsp garlic powder

1 tsp onion powder

1/2 tsp kosher salt

BBQ Chicken Salad

1 lb boneless skinless chicken thighs, chopped into bite-sized pieces

3/4 cups bbq sauce of choice

5 cups romaine lettuce, finely chopped (or red leaf lettuce)

1 cup fresh, frozen or canned corn

1 cup black beans, drained and rinsed

1 cup baby tomatoes, halved

1 bunch green onions, finely chopped

1/3 cups cilantro, finely chopped

1 cup corn chips, crushed (optional)

First, prepare the dressing. In a blender, add all of the ingredients and blend until completely smooth. Taste and adjust seasonings as needed. Next, cut chicken into bite-sized pieces. Toss in bbq sauce. Heat a cast iron skillet over medium-high heat. Add 1 tb of avocado oil, if desired. Add chicken and the bbq sauce to the skillet and cook for 8-9 minutes or until completely cooked through (165F internal temperature), stirring regularly. Remove from heat and set aside. Finally, build the salad. Add lettuce, beans, corn, onions, cilantro, crushed corn chips and the cooked chicken. Pour dressing on top, mix and serve immediately. ENJOY!