Description
A vibrant American-style salad combining tender BBQ-seasoned chicken with crisp vegetables and a luscious dairy-free dressing. Perfect for light, flavorful meals without pork or alcohol.
Ingredients
4 cups chopped romaine lettuce
1 boneless, skinless chicken breast (150g)
2 tbsp halal-certified BBQ sauce
1 cup corn kernels
1 cup cherry tomatoes, halved
1/2 cup black beans, drained
1/4 cup chopped cashews
1 avocado, sliced
1/4 cup chopped red onion
2 tbsp olive oil
1 tbsp balsamic vinegar
1 cup plain Greek yogurt (or vegan alternative)
1 tsp smoked paprika
Instructions
Grill chicken breast over medium heat until cooked through (6-8 minutes). Slice into bite-sized pieces and mix with BBQ sauce.
In a large bowl, combine lettuce, corn, cherry tomatoes, black beans, red onion, and cashews.
In a small bowl, whisk together Greek yogurt, balsamic vinegar, smoked paprika, and 1 tbsp BBQ sauce to create the dressing.
Toss chicken mixture with salad and pour dressing over the top.
Garnish with avocado slices before serving.
Notes
Use pre-cooked halal chicken for quick assembly.
Substitute black beans with roasted chickpeas or diced cucumbers.
Store dressing separately and add just before serving to maintain crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 380g
- Sugar: 8g
- Sodium: 350mg
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 55mg