Barbecue chicken salad
Indulge in the smoky flavors of barbecue chicken combined with crisp garden greens for a satisfying and delicious salad that will tantalize your taste buds.
Ingredients:
- 4 small skinless, boneless chicken breasts (7 to 230g each)
- Kosher salt and freshly ground pepper
- 1/2 cup sour cream
- 5 teaspoons white wine vinegar
- 1/4 cup chopped fresh chives
- 1/4 small red onion, thinly sliced
- 2 large ears of corn
- 1/2 cup barbecue sauce
- 2 large hearts romaine, sliced into ribbons
- 1 heart celery, thinly sliced including leaves
- 1 cup shredded cheddar cheese (about 110g)
Instructions:
- Heat up a grill to medium heat and grease the grates. Pour 1 teaspoon of vegetable oil over the chicken; season with salt and pepper on both sides.
- Mix the sour cream, vinegar, chives, a pinch of salt, and 3/4 teaspoon of pepper; add some water to thin out the dressing. Chill in the fridge until needed. Soak the red onion in ice water in a bowl.
- Coat the corn with the remaining 1 teaspoon of vegetable oil. Grill the corn and chicken, turning occasionally, until the corn is charred all around, for about 8 to 10 minutes, and the chicken is cooked through, around 18 to 20 minutes; in the last 5 to 7 minutes, start basting the chicken with barbecue sauce, turning and basting multiple times. Transfer to a cutting board and baste the chicken with sauce once more, then allow it to rest for 5 minutes. Cut the chicken into slices.
- Remove the red onion from the water and slice the corn kernels off. Mix the lettuce, red onion, corn, celery, cheese, dressing, and a pinch of salt and pepper in a large bowl. Serve on plates or in bowls and place the chicken on top.
Summary:
- Calories: 2494 kcal
- Fat: 97 g
- Protein: 242 g
- Carbs: 171 g
- Potassium: 6417 mg
- Magnesium: 522 mg