BBQ Chicken Chopped Salad || Gracefult Kitchen

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BBQ Chicken Chopped Salad

Prawn

This healthy salad was adapted from one I ate at California Pizza Kitchen. The lime juice intensified by the jicama draws out the flavor of the vegetables, so an oil- or cream-based dressing is not necessary.

Ingredients

1 head romaine lettuce, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can sweet corn, drained
1 red bell pepper, chopped
1 cup peeled, shredded jicama
1 cup shredded carrots
4 scallions, thinly sliced
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
3 limes, divided
1 (6 ounce) package cooked chicken breast strips (such as Foster Farms®)
2 tablespoons barbeque sauce
1 avocado - peeled, pitted, and cubed

Description

Mix lettuce, black beans, corn, red bell pepper, jicama, carrots, scallions, basil, and cilantro together in a large bowl. Juice 2 limes and drizzle juice over salad; toss lightly.
Combine chicken and barbeque sauce in a microwave-safe bowl; heat in microwave until chicken is warmed through, about 45 seconds.
Arrange chicken and avocado on top of the salad and squeeze remaining lime over salad.