Looking for a delicious chicken or salad recipe? This BBQ Chicken Avocado Tomato Salad combines the best of both worlds. You can also make the salad alone and add some toasted nuts in place of the chicken if you’re looking for a vegetarian or vegan meal.
The chicken in this dish is, basically, what I’ve always called “lazy man’s chicken” in our house. I guess I could call it lazy woman’s chicken … but I think I’ll stick with the original name. LOL! You simply take chicken breasts (I prefer organic free-range when I can find and afford it), marinate them for at least a half hour in a mixture of half BBQ sauce/half olive oil and then pop them in the oven, topped with a little of your favorite BBQ sauce (if you’re eating gluten-free, make sure it’s a gluten-free BBQ sauce). It’s easy, juicy, tender and tasty. My kids ate this chicken a LOT growing up, either paired with a salad, mashed potatoes, sweet potato fries, steamed broccoli or whatever other veggies were on hand.
Corn Avocado Cucumber Tomato Red Onion Salad
In this recipe, I chop up the chicken and mix it with this corn, avocado, cucumber, tomato and red onion salad, topped with a little homemade lemon vinaigrette dressing. You can also use whatever dressing you prefer, but I’d recommend keeping it light with just a touch of sweetness.
BBQ Chicken Avocado Tomato Salad — Healthy and Delicious
For the corn, sometimes I roast whole ears of corn and cut it off the cob. Other times, I just use frozen corn that I rinse off. If you’re eating a keto or paleo diet, this recipe gives you a lot of nutrients and healthy fats with the avocado and olive oil …. you can just leave out the corn.
Pin it/save it and make it! If you do, please let me know! That always makes my day.
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- 1 lb. boneless skinless chicken breasts
- 2 Tbsp olive oil
- 6 Tbsp your favorite BBQ sauce (g-f if you're eating g-f) (2 for marinade; 4 for top of chicken after you marinade it)
- 2 avocados
- 2 cups cherry tomatoes
- 1 cucumber
- 1/2 red onion
- 1 cup corn
- dash of salt and pepper
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup olive oil
- 1 1/2 tsp sugar, honey or sugar substitute
- dash of salt and pepper
Ingredients
BBQ Chicken
Avocado Tomato Salad
Lemon Vinaigrette Dressing
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- Marinate the chicken breasts with 2 Tbsp of your favorite BBQ sauce and 2 Tbsp olive oil for at least a half hour (you can meal prep this ahead of time and let marinade overnight or all day)
- Preheat oven to 375 degrees F
- Put chicken in a cast iron skillet or baking dish and top each chicken breast with about 1 Tbsp of your favorite BBQ sauce
- Bake for 45 minutes or until chicken is cooked through; when done, chop up and mix with salad
- Cut the cherry tomatoes in half if small or quarters if larger
- Cut the cucumber into 4 long slices and then chop into about half-inch pieces
- Open and cut the avocado into about half inch pieces
- Dice the red onion
- If using frozen corn, rinse it off and pat dry. You don't have to cook it, but you can if you prefer. If using corn on the cob you have already roasted, cut it off the cob.
- Mix all of the salad ingredients; add a dash of salt and pepper and mix again.
- Mix up the dressing
- Add salad to each bowl, top with a piece of chopped up chicken and drizzle a little of the dressing on top, mix and enjoy!
© Kitchen Gone Rogue. www.kitchengonerogue.com
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