BBQ Chicken Salad

• 份量: 4 servings
• 活動時間: 15 minutes
• 總時間: 45 minutes

食材

2 boneless, skinless chicken breasts (about 1 lb. total)

Kosher salt

Freshly ground black pepper

3/4 c. store-bought BBQ sauce, divided

1/3 c. buttermilk

1/4 c. mayonnaise

1/4 c. sour cream

1 clove garlic, finely chopped

2 tbsp. chopped fresh parsley

1 tbsp. chopped fresh dill

1 tbsp. sliced fresh chives

1/4 tsp. onion powder

Pinch of cayenne pepper

2 heads romaine lettuce, thinly sliced (about 8 c.)

1 (15-oz.) can black beans, rinsed, drained

1 vine-ripened tomato, finely chopped (about 1 c.)

1 c. shredded Mexican blend cheese

1 c. frozen corn, thawed, drained

1 c. tortilla strips or crushed tortilla chips

1/4 c. finely chopped red onion

步驟

Place chicken between 2 pieces of plastic wrap and pound with a meat mallet into 1/2"-thick pieces. Transfer chicken to a large bowl; season all over with 1 teaspoon salt and 1/4 teaspoon black pepper. Pour 1/2 cup BBQ sauce over chicken. Turn to coat and let marinate, tossing a few times, at least 15 minutes at room temperature, or cover bowl and refrigerate up to 3 hours.

Meanwhile, prepare a grill for medium-high heat; heat 5 minutes (or preheat a grill pan over medium-high heat). In a medium bowl, whisk buttermilk, mayonnaise, sour cream, garlic, parsley, dill, chives, onion powder, cayenne, 3/4 teaspoon salt, and 1/4 teaspoon black pepper; set dressing aside.

Grill chicken, basting with marinade, until cooked through, about 5 minutes per side. Transfer to a cutting board and let cool slightly. Cut chicken into bite-sized pieces.

In a large bowl, toss chicken, lettuce, beans, tomatoes, cheese, corn, tortilla strips, and onion. Drizzle with some of the reserved dressing and remaining 1/4 cup BBQ sauce and toss again to combine. Serve remaining dressing alongside.

營養

• 卡路里: 726
• 總脂肪: 30 g
• 飽和脂肪: 10 g
• 反式脂肪: 0 g
• 膽固醇: 140 mg
• 鈉: 1323 mg
• 總碳水化合物: 53 g
• 膳食纖維: 12 g
• 總糖: 23 g
• 蛋白質: 49 g