Southwestern Honey BBQ Chicken Quinoa Salad

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 Avocado, pitted and roughly chopped
  • 1 head Bibb lettuce
  • 3/4 cup Black beans, canned
  • 3 tbsp Cilantro, leaves
  • 2 Ears Corn
  • 1/2 tsp Garlic powder
  • 2 Green onions
  • 1/2 tsp Onion powder
  • 1 Red bell pepper, small
  • 1/3 cup Red onion, small
  • 1 Shallot, medium

• Condiments

  • 1/2 cup Bbq sauce
  • 2 tbsp Honey
  • 1 1/2 tbsp Lime juice
  • 1 tsp Liquid smoke

• Pasta & Grains

  • 1 cup Quinoa, cooked

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Brown sugar, light
  • 1/2 tsp Chili powder
  • 3/4 tsp Kosher salt
  • 1/2 tsp Paprika, sweet

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 3/8 cup Olive oil, Extra Virgin
  • 2 tbsp White wine vinegar

• Bread & Baked Goods

  • 1/4 cup Tortilla strips

• Dairy

  • 1/2 cup Monterrey jack cheese
  • 1/4 cup White cheddar cheese

Found on nospoonnecessary.com

Ingredients

• 2 Boneless, Skinless Chicken Breasts (about 1 pound total) – lightly pounded to an even thickness*
• Rub:
• 1 TBS Olive Oil
• ½ tsp Kosher Salt
• ½ tsp Onion Powder
• ½ tsp Garlic Powder
• ½ tsp Chili Powder
• ½ tsp Sweet Paprika
• ½ tsp Light Brown Sugar
• ⅛ tsp Black Pepper
• Honey BBQ Sauce:
• ½ Cup BBQ Sauce (use your favorite)*
• 2-3 TBS Honey*
• 1 tsp Liquid Smoke
• Salad:
• 1 Cup Cooked Quinoa
• 1 head of Bibb Lettuce – chopped
• 2 Ears of Corn – shucked
• ¾ Cup Canned Black Beans – drained and rinsed
• 1 Red Bell Pepper – small diced
• ⅓ Cup Red Onion – small diced
• 2 Green Onions – thinly sliced
• ½ Cup Monterrey Jack Cheese – Shredded
• ¼ Cup White Cheddar Cheese – shredded
• ¼ Cup Tortilla Strips
• Avocado Dressing:
• 1 Avocado – peeled, pitted and roughly chopped
• 1 medium Shallot – roughly chopped
• 1 ½ TBS Lime Juice
• 2 TBS White Wine Vinegar
• 3 TBS Cilantro Leaves
• ¼ Cup + 2 TBS Extra Virgin Olive Oil
• ¼ tsp Kosher Salt

Directions

• Make the rub: In a small bowl mix together the ingredients for the rub. Coat chicken evenly and let sit at room temperature for 30 minutes, or cover and store in the refrigerator for up to 8 hours.*
• Prepare the dressing: Place all ingredients, except oil, in the bowl of a small food processor. Pulse to combine. With the motor running, slowly drizzle in the oil until fully combined and emulsified. Taste and adjust for seasoning with salt.
• For the BBQ Sauce: In a small mixing bowl stir together ingredients for BBQ sauce. Transfer ¼ cup of honey BBQ sauce to a small bowl (you will use this to toss cooked chicken with). Set both aside.
• Cook Chicken and Corn: Heat grill to medium, or 425-450 degrees F, and oil grates. Season chicken and corn generously with salt and pepper. Place corn on grill and cook, turning occasionally, until charred and cooked through, about 10-12 minutes. Place chicken on grill and cook until nicely browned, 3-5 minutes. Flip and continue to cook, generously brushing with BBQ sauce, until second side is browned and chicken registers 160 degrees F. Remove from grill and let rest for 5-10 minutes.
• Cut the kernels off the cob using a serrated knife. Slice or chop chicken breasts and toss with reserved BBQ Sauce.
• To assemble: Place lettuce in a large bowl and top with salad ingredients, corn and sliced BBQ chicken. Drizzle with dressing and gently toss to combine.
• Serve and enjoy!