Ingredients
Salad
- 4 large chicken breasts
- 14oz can corn, drained and rinsed
- 14oz can black beans, drained and rinsed
- 1 red pepper, diced
- 1 green pepper, diced
- 1 small english cucumber, diced
- 2 roma tomatoes, diced
- 1 bunch green onion, diced (ends + dark green removed)
- 1 cup chopped cilantro
- 1 cup slivered almonds
- 1 cup queso fresco, crumbled (or cotija)
- 1 cup tortilla strips
Dressing
- 1/2 cup avocado oil mild olive oil
- 1/2 cup BBQ sauce
- 1/4 cup white wine vinegar
- 1/4 cup plain yogurt (greek also works)
- 2 tbsp honey
- juice of 1 large lime
- salt + pepper
Instructions
- Preheat oven to 400F and line baking sheet with parchment paper. Cook chicken breasts for 22-25 minutes or until internal temp reads 160F. Let cool.
- Prepare all of salad ingredients by washing, chopping, and draining.
- Make salad dress by whisking together all salad dressing ingredients in a glass measuring cup.
- Chop cooled chicken into small pieces. Add to large bowl.
- Add all of remaining salad ingredients, working way down the list and stopping before tortilla strips.
- Pour on dressing and toss entire salad, ensuring each piece is coated. Top with tortilla strips and extra queso fresco.
Category: salad, dinner, meal prep
Method: oven
Cuisine: American
