BBQ Chicken Salad with Creamy Cumin Dressing

BBQ Chicken Southwest Salad with Creamy Cumin Dressing

It’s that day of the week.  The one where my number one taste-tester becomes the chef.  Yes this is another tried and true meal your man can make for you :)

No surprise that in our household these meals will generally have a Mexican theme to them since Andrew loves Mexican food and is having an affair with avocados or “avos” as he likes to say.  I am pretty sure that he would dress me up as an avo if he could.  I should be careful what I say about avocado costumes since Halloween is around the corner.

We decided to tag team this meal.  He mans the grill and preps the veggies, I create the dressing.  He was pretty proud of the grill marks on his chicken:

BBQ Chicken Salad with Creamy Cumin DressingYes, I was instructed to take a close up of the grill marks.

Don’t worry you don’t need to make your own dressing for this salad you can top it with ranch, bbq sauce, a vinaigrette, whatever your heart desires…my heart just happens to be OBSESSED with CUMIN.  I love the earthy flavor of cumin and this is the spice I associate with Tex-Mex food.  I like to balance sweet, cool, earthy, spicy, and citrus when I make this dressing.  I think the end result is the perfect mix, but you can feel-free to play with the flavors if you prefer a little more creamy or less spicy.

BBQ Chicken Southwest Salad with Creamy Cumin DressingHow amazing does that look?  Even without the dressing and cheese, my mouth is watering…

As always,

Bon Appeteek

Prep Time: 20 min + 1 hr for marinade
Cook Time: 10 minutes
Serves: 2

The Players:

For the salad:
1-2 chicken breasts
BBQ sauce for marinade, extra for drizzling
1/2 can black beans, drained and rinsed
1 C frozen sweet corn, thawed
1 vine ripe tomato, diced
1/2 C red onion, slliced
1/2 C English cucumber, halved and sliced
1 avocado, pitted and cubed
6 oz baby spinach
1/2 C extra sharp cheddar, shredded
2 T fresh cilantro, chopped

For the dressing:
1/4 C greek yogurt
1/8 C light agave syrup
1/8 C extra virgin olive oil
1/2 jalapeno, seeded and minced
Juice of 1/2 a lime
2 t cumin
1 clove garlic, minced
salt and cracked pepper to taste

The Rules:

  1. Trim the fat from the chicken breast.  Marinate chicken in your favorite bbq sauce for at least one hour, preferably 3-4 hours in the refrigerator.
  2. While the chicken is marinating, prep all vegetables, except the corn and black beans, for the salad.  (Note: you can squeeze some fresh lime juice over the avocado to prevent from turning brown or wait to cut this until the salad is assembled)
  3. Pre-heat the grill to 400 F. Grill the chicken for 5-6 minutes per side.  Remove from grill and allow to rest.  This will prevent the juices from running when you slice the chicken.
  4. Place frozen corn in a small sauce pan with 1 tsp of water over medium heat. Cook, stirring occasionally until heated through (~5 minutes). Remove from heat once warm.
  5. Place black beans in a small sauce pan with 1-2 Tbsp of water over medium heat. Cook, stirring occasionally until heated through (~5 minutes). Remove from heat once warm.
  6. While the corn and black beans are warming up and the chicken is cooking, prepare the dressing by combining all of the ingredients in a small mixing bowl and whisking together.
  7. Assemble the salad in a large serving bowl: spinach, then fresh vegetables, corn and black beans, grilled chicken, shredded cheese, and cilantro.  Serve with extra bbq sauce and dressing drizzled over the top or on the side.

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