Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- ½ cup BBQ sauce
- 1 head romaine lettuce (finely chopped)
- ½ cup cooked black beans
- 1 ear corn (kernels cut off)
- 1 cup cherry tomatoes (halved)
- 1 cup crushed tortilla chips
- ½ cup low-fat buttermilk
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup packed cilantro leaves
- 1 medium jalapeño pepper (seeds removed)
- 1 (1-ounce) package Hidden Valley ranch seasoning
- 1 clove garlic (chopped)
- 2 tablespoons vegetable oil
- ½ cup shredded carrots
- 2 green onions (thinly sliced)
- ¼ cup cilantro leaves (chopped)
Instructions
- For the dressing: Blend together low-fat buttermilk, mayonnaise, sour cream, cilantro leaves, jalapeño pepper, ranch seasoning, and garlic until smooth.
- Cook chicken: Heat vegetable oil in a skillet over medium-high heat. Season chicken thighs with salt and pepper; cook for about 5 minutes per side until golden brown. Brush with BBQ sauce during the last minute of cooking.
- Chop veggies: Finely chop romaine lettuce and prepare black beans, corn kernels, cherry tomatoes, carrots, green onions.
- Assemble salad: Slice cooked chicken and combine all ingredients in a large bowl. Drizzle with dressing just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg