Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, sliced into 1-inch strips
  • 1/2 cup smoky BBQ sauce, divided
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 6 cups chopped Romaine hearts
  • 1 cup sweet corn, fresh or thawed
  • 1 cup canned black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1 large ripe avocado, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tbsp fresh cilantro, finely minced (for dressing)
  • 1/2 tsp dried dill
  • 1/4 tsp onion powder
  • 2 tbsp milk or water

Instructions:

  1. Slice the 1.5 lbs of chicken breasts into uniform 1 inch strips. In a medium bowl, toss them with 1/4 cup of the BBQ sauce, the smoked paprika, garlic powder, salt, and pepper. Let this sit for 5-10 minutes.
  2. Heat the 1 tbsp of avocado oil in your skillet over medium high heat until it shimmers and just starts to wisps of smoke appear. Add the chicken strips in a single layer. Don't crowd the pan! Cook for 4 minutes without moving them to build a crust.
  3. Flip the strips and cook for another 3-4 minutes. Once they are almost done, brush the remaining 1/4 cup of BBQ sauce over them. Let it sizzle for 60 seconds until the sauce bubbles and clings to the meat like a dark, glossy lacquer. Remove from heat and let them rest for 3 minutes.
  4. While the chicken rests, whisk together the 1/2 cup Greek yogurt, 2 tbsp lime juice, minced cilantro, dill, and onion powder. Add the milk or water one tablespoon at a time until it reaches a pourable, velvety consistency. Set this aside in the fridge. Cold dressing on cold greens is the secret to that restaurant fresh feel.
  5. While the chicken rests, toss the 6 cups of Romaine, corn, black beans, tomatoes, red onion, and cilantro in your large bowl.
  6. Add the diced avocado to the bowl. Drizzle half of the Cilantro Lime Ranch over the vegetables and toss gently. We want to coat the leaves, not drown them.
  7. Divide the salad base among four plates. Top each with the warm BBQ chicken strips. Drizzle the remaining dressing and maybe an extra swirl of BBQ sauce over the top. Serve immediately until the contrast between the hot chicken and cold greens is at its peak.