BBQ Chicken Avocado Tomato Salad
Looking for a delicious, healthy meal? This BBQ Chicken Avocado Tomato Salad combines the best of both worlds. It's also gluten-free and dairy-free. If you're looking for a vegetarian or vegan meal or side, you can make the salad alone.
Ingredients
BBQ Chicken
- 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)
Avocado Tomato Salad
- 2 avocados
- 2 cups cherry tomatoes
- 1 cucumber
- 1/2 red onion
- 1 cup corn
- dash of salt and pepper
Lemon Vinaigrette Dressing
- 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
Instructions
BBQ Chicken
- 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
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!
Notes
© Kitchen Gone Rogue. www.kitchengonerogue.com
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