BBQ Chicken Salad
Prep Time:30 mins
Cook Time:60 mins
Serves:6
- 710 Calories
- 15g Protein
- 40g Total Fat
- 76g Carbs
Elevate your lunch routine with this BBQ Chicken Salad, a perfect staple for meal prepping your week. We’ve coated juicy grilled chicken thighs in tangy BBQ sauce and added them to a bed of crisp romaine lettuce, sweet strawberries, creamy avocado, and crumbled goat cheese; creating a drool-worthy combo of flavors and textures that celebrate the taste of summer. And don’t forget the satisfying crunch of homemade cornbread croutons that come together with help from Kodiak® Buttermilk & Honey Frontier Cakes. Top it all off with a refreshing drizzle of raspberry vinaigrette. This BBQ Chicken Salad recipe is not only delicious but also easy to prepare and enjoy throughout the week, so you can say goodbye to boring lunches with this vibrant and nourishing option.
Recipe provided by Kitchen McCabe
Ingredients
For the croutons:
- 1 cup Kodiak Buttermilk & Honey Frontier Cakes Flapjack & Waffle Mix
- 1 cup Cornmeal
- 1/2 cup sugar
- 1 teaspoon baking powder
- 1/3 cup melted butter
- 1 egg
- 1 cup milk
For the salad:
- 6 boneless skinless chicken thighs
- 1/2 cup bbq sauce
- 8 cup romaine lettuce, chopped
- 1/2 red onion, sliced
- 1/2 cup strawberries, sliced
- 1 avocado, chopped
- 1/4 cup goats cheese, crumbled
For the raspberry vinaigrette:
- 1/2 cup fresh raspberries
- 1/4 cup sweet onion, cut into chunks
- 1/2 cup avocado oil
- 1/3 cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon salt
Directions
For the salad:
- Preheat the oven to 375° F. Line an 8x8” baking pan with parchment paper. Place the Kodiak mix in a bowl and whisk together with the cornmeal and baking powder.
- In another bowl, whisk together the melted butter, egg, and milk. Add to the dry ingredients and whisk together to form a smooth batter.
- Pour the batter into the prepared pan and bake for 15 minutes, or until golden brown on top.
- Remove from the oven and let cool completely.
- Preheat the oven to 275° F and line a baking sheet with parchment.
- Cut the cornbread into 1” cubes with a bread knife and spread the cubes out on the baking sheet. Bake for 40-50 minutes, or until dried out and toasted. Cool and use to top salad. Store in an airtight container until use.
- Coat the chicken thighs in bbq sauce and grill over medium heat until cooked through, 25-30 minutes, turning once during cooking. Cool and slice for salad.
Make the dressing:
- Place the raspberries, onion, oil, vinegar, maple syrup, and salt in a blender and blend until smooth. Keep refrigerated until use.
Assemble the salad:
- Place the romaine in a large serving bowl and top with the bbq chicken slices, strawberries, red onion, avocado, and goats cheese. Drizzle with desired amount of dressing and sprinkle cornbread croutons over the top. Enjoy!
