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.
BBQ Chicken Chopped Salad with Tomatillo Avocado Dressing
Servings: 4 servings
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:
- 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
Tomatillo Avocado Dressing:
- 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
Instructions
- 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:
- 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:
- 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.
Notes
Serves 4-6
Reader Interactions