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  • Barbequed Chicken Salad with Toasted Lavash Strips, Avocado, Roasted Corn and Black Beans

    1 vote
    Barbequed Chicken Salad with Toasted Lavash Strips, Avocado, Roasted Corn and Black Beans
    Prep: 15 min Cook: 15 min Servings: 2
    by Bob Vincent
    126 recipes
    >
    This is an easy dish to prepare and makes a nice main dish salad meal. The key is using both the BBQ sauce and the Ranch dressing. The Ranch to lightly coat the greens and the BBQ sauce to coat the chicken. The roasted Lavash strips add crunch and a textural component to offset the soft/delicate butter lettuce. I serve the BBQ sauce seperately at the table so people can add as much or as little as they like. Crumbled blue cheese can also be served seperately at the table. The grilled chicken and BBQ sauce make a red wine appropriate even with the poultry. A fruiity Zinfandel always works with a BBQ'd dish. I opted for a 2008 Gustafson Family Vineyards Estate Mountain Cuvee--83% Zinfandel, 9% Petite Sirah and 8% Syrah.

    Ingredients

    • BBQ Rub, recipe link is shown below
    • 1/2 cup BBQ sauce, recipe link is shown below
    • 2 1/2 oz Whole Wheat Lavash flat bread; a 9x11 sheet cut into 1/4"x2" strips
    • 1/3 cup Ranch dressing--use store bought or make your own, recipe link is shown below
    • 1 Red Bell Pepper, seeded/cleaned and cut into quarters
    • 1 Avocado, peeled, seeded, cut into six pieces and placed in lemon water until needed.
    • 10 cherry tomatoes
    • 2/3 cup roasted corn
    • 2/3 cup canned black beans, rinsed and drained
    • 8 oz lettuce, I used a combination of butter lettuce and radicihio
    • 12 oz chicken breast, boneless & skinless

    Directions

    1. Preheat oven to 350^. Liberally spray no stick cooking spray on the Lavash sheet. Sprinkle the sheet with a good amount of BBQ rub. Lightly spray again. Cut the sheet into 1/4"x2" strips and place on a baking sheet. Bake for ten minutes or until brown and crisp. Remove from oven and cool.
    2. Preheat grill to high heat. Liberally coat the chicken breasts and red bell pepper quarters with BBQ rub. Grill for ten minutes on high heat or until firm to the touch. Remove and cool. Cut pepper into 1/4" strips and chicken into small chunks.
    3. Coat salad greens with 1/3 cup of Ranch dressing. Don't drown the greens but add a bit more if needed. Place into two large salad bowls. Add the roasted corn and black beans. Add the avocado slices, tomatoes, pepper strips and chunked chicken. Top with toasted Lavash strips at the table. Salads are ready for serving. Serve crumbled blue cheese & BBQ sauce at the table if desired.

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