BBQ Chicken Salad with Avocado Cilantro Dressing

• Gluten free

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1/2 Avocado, large
  • 2 Avocados, large ripe
  • 1 can Black beans
  • 1 cup Coriander
  • 1 tsp Garlic
  • 1 pint Grape tomatoes
  • 1/2 Jalapeno
  • 1 head Lettuce, Green
  • 1 Limes
  • 1 can Southwestern corn

• Baking & Spices

  • 1 package Kc masterpiece bbq sauce and dry rub mix
  • 1 tbsp Ranch mix, prepared dry
  • 1 Salt and pepper

• Drinks

  • 1 cup Orange juice

• Dairy

  • 3/4 cup Full lowfat buttermilk

Found on chelseasmessyapron.com

Description

Directions

• Remove any fat from the chicken breasts and pound to even thickness.
• Remove one of the spice packets in the package and whisk it with 1 cup of orange juice. Remove 1/3 cup of the mixture and set aside.
• Place the remainder of the mixture in a large bag with the chicken. Place in the fridge for at least 30 minutes and preferably longer up to 8 hours.
• Once marinated, remove and discard the marinade. Grill the chicken until it registers 165 degrees F internally. While grilling, brush the chicken with HALF of the reserved sauce.
• (Keep some of the sauce to top after the chicken is completely grilled through.)
• Allow the chicken to rest 10 minutes, and chop. Toss the chicken pieces with that last bit of sauce.
• Wash and THOROUGHLY dry the lettuce. Wet lettuce keeps the dressing from adhering properly. Chop the lettuce into very small bite sized pieces.
• Drain and rinse the black beans and add to the lettuce.
• Drain the corn and add to the lettuce.
• Remove the pits of the avocados and thinly slice. I like to toss the slices with some lime juice to keep from browning. Add to salad.
• Halve the tomatoes and toss them with the salad.
• Chop the cilantro and add.
• Combine all of the ingredients in a blender or food processor and blend until smooth. Taste and adjust quantities to personal preferences.
• I start with 3/4 cup buttermilk and increase if needed.
• Remove stems of jalapeno for less of a kick.