BBQ Chicken Salad

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1/2 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  BBQ Sauce(30g)
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  Lettuce, Romaine(1440g)
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  Tomato, Cherry(240g)
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  Beans, Black, Canned, Drained(240g)
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  Corn, Sweet, Canned, Drained(120g)
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  Yellow Onion(60g)
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  Tortilla Chips, Corn, Plain
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  Cilantro, Fresh
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  Ranch Dressing, Light(80g)
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  BBQ Sauce(15g)

Instructions

1. 1Pat the chicken breast dry, then heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Season the chicken with salt and pepper, place in the skillet, and cook for 6–7 minutes until the bottom is golden brown.
2. 2Flip the chicken, brush the cooked side with BBQ sauce, and cook the second side for 5–6 minutes until the internal temperature reaches 165°F and no pink remains. Brush the top with additional BBQ sauce in the final minute of cooking.
3. 3Transfer the chicken to a cutting board and let rest for 5 minutes, then chop into bite-sized pieces.
4. 4Dice the onion and halve the cherry tomatoes. Drain and rinse the black beans and sweet corn.
5. 5In a small bowl, whisk together the light ranch dressing and BBQ sauce until combined; adjust the ratio to taste.
6. 6Roughly chop the romaine lettuce and divide evenly into 4 airtight containers. Top each with an equal portion of the tomatoes, black beans, sweet corn, and diced onion.
7. 7Divide the chopped chicken evenly among the 4 containers and drizzle each with the dressing mixture while the chicken is still warm.
8. 8Just before serving, top each salad with crushed tortilla chips and fresh cilantro.