Southwest BBQ Chicken Salad

Tips & Tricks:

• 🔪 Skip steps with knife if you completed Prep Day! This entire dish can be made ahead!
• 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
• 🐔 Make extra chicken when making the stuffed peppers or for these salads. Set aside about half and refrigerate.
• Make sure to save the rest of the corn and beans to use in the stuffed pepper dish.

Dressing Options:

• 🥄Chipotle-Lime Dressing

Ingredients:

• 1 large (or 2 small) head of romaine lettuce
• 3/4 can corn
• 3/4 can black beans
• 6 oz shredded mexican blend cheese
• 1 pint cherry tomatoes
• 1 lb chicken breast
• About 1 cup of BBQ sauce (use your favorite)
• 2 Avocados

Directions:

1. 🔪 Veg
1. Chop lettuce
2. Drain corn and beans and dry between paper towels
3. Cut tomatoes if desired
2. 🔪 Chicken (if you have a sous vide machine - find directions here)
1. Cut chicken into 1 inch cubes.
2. Season chicken all over with salt and pepper.
3. Warm a pan over medium heat with a tablespoon of oil.
4. Saute chicken in the hot pan letting it sit on each side for 1 minute before flipping. Cook until you break a piece open and don’t find any pink, about 5-7 minutes.
5. Put chicken in a bowl and slowly add desired amount of BBQ sauce, lightly tossing.
6. If you’re making extra for the stuffed peppers, set about half aside and refrigerate until you’re ready to build your peppers.
3. Serve
1. Place chopped lettuce in meal prep containers if making ahead.
2. Top with corn, beans, cheese, tomatoes, and (cooled) BBQ chicken.
3. Serve with half a sliced avocado and Chipotle Lime Dressing or your favorite dressing.