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Photo:Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell Royster
Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell Royster
Active Time:1 hr 10 minsTotal Time:1 hr 20 minsServings:6Jump to Nutrition Facts
Active Time:1 hr 10 minsTotal Time:1 hr 20 minsServings:6
Active Time:1 hr 10 mins
Active Time:
1 hr 10 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken thighs1tablespooncanola oil¾teaspoonsalt, divided⅓cupreduced-fat plain strained (Greek-style) yogurt¼cupwhole milk1tablespoonextra-virgin olive oil1tablespoonlime juice, plus wedges for serving1teaspoondried dill1teaspoondried parsley½teaspoongarlic powder½teaspoononion powder¼teaspoonground pepper⅓cupbarbecue sauce6cupschopped romaine lettuce hearts1(15.5 ounce) canno-salt-added black beans, rinsed1 ½cupsfreshorthawed frozen corn kernels1cupshredded Monterey Jack cheese, divided¼cupfinely chopped fresh basil¼cupfinely chopped fresh cilantro, plus more for garnish2smallavocados, cut into 18 slices1cuppeeled jicama strips1cuptortilla strips2cupschopped plum tomatoes
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken thighs
1tablespooncanola oil
¾teaspoonsalt, divided
⅓cupreduced-fat plain strained (Greek-style) yogurt
¼cupwhole milk
1tablespoonextra-virgin olive oil
1tablespoonlime juice, plus wedges for serving
1teaspoondried dill
1teaspoondried parsley
½teaspoongarlic powder
½teaspoononion powder
¼teaspoonground pepper
⅓cupbarbecue sauce
6cupschopped romaine lettuce hearts
1(15.5 ounce) canno-salt-added black beans, rinsed
1 ½cupsfreshorthawed frozen corn kernels
1cupshredded Monterey Jack cheese, divided
¼cupfinely chopped fresh basil
¼cupfinely chopped fresh cilantro, plus more for garnish
2smallavocados, cut into 18 slices
1cuppeeled jicama strips
1cuptortilla strips
2cupschopped plum tomatoes
DirectionsPreheat a grill pan over medium-high heat. Pat chicken dry with paper towels; brush with canola oil and season both sides evenly with 1/4 teaspoon salt. Cook, turning occasionally, until grill marks appear on both sides and an instant-read thermometer inserted into the thickest part registers 165°F, 8 to 10 minutes. Transfer to a large plate; let cool for 15 minutes.Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell RoysterMeanwhile, whisk yogurt, milk, olive oil, lime juice, dill, parsley, garlic powder, onion powder, pepper and the remaining 1/2 teaspoon salt in a small bowl until smooth.Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell RoysterChop the chicken into bite-size pieces; place in a medium bowl. Add barbecue sauce; toss until well coated.Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell RoysterCombine lettuce, black beans, corn, 3/4 cup cheese, basil, cilantro and the dressing in a large bowl; toss with tongs until well coated.Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell RoysterDivide the salad among 6 bowls (about 1 1/2 cups each). Top each with 3 avocado slices, about 3 tablespoons jicama, about 3 tablespoons tortilla strips and 2 teaspoons cheese; add 1/3 cup tomatoes around the edges of each bowl. Top each bowl with 1/2 cup barbecue chicken. Garnish with additional cilantro and serve with lime wedges, if desired.Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell RoysterTo make aheadRefrigerate dressing (Step 2) in an airtight container for up to 3 days.Originally appeared: EatingWell.com, September 2023
Directions
Preheat a grill pan over medium-high heat. Pat chicken dry with paper towels; brush with canola oil and season both sides evenly with 1/4 teaspoon salt. Cook, turning occasionally, until grill marks appear on both sides and an instant-read thermometer inserted into the thickest part registers 165°F, 8 to 10 minutes. Transfer to a large plate; let cool for 15 minutes.Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell RoysterMeanwhile, whisk yogurt, milk, olive oil, lime juice, dill, parsley, garlic powder, onion powder, pepper and the remaining 1/2 teaspoon salt in a small bowl until smooth.Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell RoysterChop the chicken into bite-size pieces; place in a medium bowl. Add barbecue sauce; toss until well coated.Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell RoysterCombine lettuce, black beans, corn, 3/4 cup cheese, basil, cilantro and the dressing in a large bowl; toss with tongs until well coated.Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell RoysterDivide the salad among 6 bowls (about 1 1/2 cups each). Top each with 3 avocado slices, about 3 tablespoons jicama, about 3 tablespoons tortilla strips and 2 teaspoons cheese; add 1/3 cup tomatoes around the edges of each bowl. Top each bowl with 1/2 cup barbecue chicken. Garnish with additional cilantro and serve with lime wedges, if desired.Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell RoysterTo make aheadRefrigerate dressing (Step 2) in an airtight container for up to 3 days.
Preheat a grill pan over medium-high heat. Pat chicken dry with paper towels; brush with canola oil and season both sides evenly with 1/4 teaspoon salt. Cook, turning occasionally, until grill marks appear on both sides and an instant-read thermometer inserted into the thickest part registers 165°F, 8 to 10 minutes. Transfer to a large plate; let cool for 15 minutes.
Meanwhile, whisk yogurt, milk, olive oil, lime juice, dill, parsley, garlic powder, onion powder, pepper and the remaining 1/2 teaspoon salt in a small bowl until smooth.
Chop the chicken into bite-size pieces; place in a medium bowl. Add barbecue sauce; toss until well coated.
Combine lettuce, black beans, corn, 3/4 cup cheese, basil, cilantro and the dressing in a large bowl; toss with tongs until well coated.
Divide the salad among 6 bowls (about 1 1/2 cups each). Top each with 3 avocado slices, about 3 tablespoons jicama, about 3 tablespoons tortilla strips and 2 teaspoons cheese; add 1/3 cup tomatoes around the edges of each bowl. Top each bowl with 1/2 cup barbecue chicken. Garnish with additional cilantro and serve with lime wedges, if desired.
To make ahead
Refrigerate dressing (Step 2) in an airtight container for up to 3 days.
Originally appeared: EatingWell.com, September 2023
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Nutrition Facts(per serving)475Calories26gFat36gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
