Ingredients
Scale
- 2 tbsp vegetable oil
- 1 pound boneless skinless chicken thighs
- 1 cup prepared bbq sauce
- salt and pepper to taste
- 1 cup buttermilk
- 1/2 cup Greek yogurt
- 2 tbsp thinly sliced chives
- 2 tbsp minced parsley
- 2 tsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup prepared bbq sauce
- 1 romaine heart, shredded
- 1/2 head green cabbage, shredded
- 1 cup canned black beans, drained and rinsed
- 2 roma tomatoes, diced
- 2 fresh corn on cobb, charred under broiler and kernels removed (cobbs discarded)
- 1/4 red onion, diced
- 1/2 jicama, peeled and diced
- 2 green onions, sliced on bias
Instructions
- Heat a large skillet over medium-high heat and add vegetable oil once hot.
- Season chicken thighs generously with salt and pepper on both sides.
- Sear the thighs for 3 to 4 minutes, then reduce the heat to medium and flip them over.
- Cook for an additional 5 to 6 minutes or until they are just cooked through.
- Transfer the thighs to a cutting board and let them rest for about 5 minutes before chopping into bite-sized pieces.
- In a mixing bowl, combine chopped chicken with BBQ sauce and toss until well coated. Set aside.
Notes
You can use chicken breasts instead of thighs for a leaner option.
Customize the salad by adding your favorite vegetables for extra crunch.
For a creamy dressing, blend Greek yogurt with a bit of BBQ sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 8g
- Sodium: 730mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.