BBQ Chipotle Chicken Salad
Chicken tossed with a super easy homemade spicy and smokey BBQ chipotle sauce is the star of this delicious crunchy salad topped with creamy ranch dressing.
Servings 4 people
Calories 557kcal
Ingredients
- ⅔ cup BBQ Chipotle Sauce
- 1.5 lbs chicken breast cubed
- 1 tbsp avocado oil
- 1 sprinkle salt and pepper
- 8 cups chopped leafy greens I used romaine
- 2 cups cherry tomatoes
- 1 chopped bell pepper deseeded and deveined
- 1 avocado
- 4 tbsp ranch I used primal kitchen ranch
- 2 ounces plantain chips or other crunchy chip
Optional Garnish
- 1 green onion
- ¼ cup cilantro
Instructions
- Make or buy BBQ chipotle sauce.
- Add cubed chicken to a non-stick skillet on medium heat with oil. Lightly sprinkle with salt and pepper as you toss the chicken. Cook on medium heat until the chicken is fully cooked and reaches an internal temperature reaches 165F.
- Toss the cooked chicken with 1 cup of BBQ Chipotle Sauce.
- Prepare salads by dividing veggies evenly among four servings. For each salad, you will have about 2 cups greens, ½ cup cherry tomatoes, ¼ avocado, ¼ bell pepper, and ¼ of the chicken mixture. Top salad with crushed plantain chips and drizzle with 1-2 tablespoons ranch dressing.
- Garnish with cilantro and green onion as desired.
Nutrition
Calories: 557kcal | Carbohydrates: 44g | Protein: 42g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 1027mg | Potassium: 1548mg | Fiber: 8g | Sugar: 20g | Vitamin A: 13249IU | Vitamin C: 31mg | Calcium: 113mg | Iron: 3mg