1 pound boneless, skinless chicken thighs
1 tablespoon canola oil
¾ teaspoon salt, divided
⅓ cup reduced-fat plain strained (Greek-style) yogurt
¼ cup whole milk
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice, plus wedges for serving
1 teaspoon dried dill
1 teaspoon dried parsley
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground pepper
⅓ cup barbecue sauce
6 cups chopped romaine lettuce hearts
1 (15.5 ounce) can no-salt-added black beans, rinsed
1 ½ cups fresh or thawed frozen corn kernels
1 cup shredded Monterey Jack cheese, divided
¼ cup finely chopped fresh basil
¼ cup finely chopped fresh cilantro, plus more for garnish
2 small avocados, cut into 18 slices
1 cup peeled jicama strips
1 cup tortilla strips
2 cups chopped plum tomatoes.
Use a grill pan and preheat over a medium-high heat. Pat chicken dry with paper towels; brush with canola oil and season both sides evenly with 1/4 teaspoon salt. Cook, turning occasionally, until grill marks appear on both sides and an instant-read thermometer inserted into the thickest part registers 165°F, 8 to 10 minutes. After this, transfer to a large plate; let cool for 15 minutes.
While grilling the chicken, whisk yogurt, milk, olive oil, lime juice, dill, parsley, garlic powder, onion powder, pepper and the remaining 1/2 teaspoon salt in a small bowl until smooth.
Now chop the grill chicken into bite-size pieces, place in a medium bowl. Add barbecue sauce; toss until well coated.
Mix lettuce, black beans, corn, 3/4 cup cheese, basil, cilantro and the dressing in a large bowl; toss with tongs until well coated.
Mix and divide the salad among 6 bowls (about 1 1/2 cups each). Top each with 3 avocado slices, about 3 tablespoons jicama, about 3 tablespoons tortilla strips and 2 teaspoons cheese; add 1/3 cup tomatoes around the edges of each bowl. Top each bowl with 1/2 cup barbecue chicken. Garnish with additional cilantro and serve with lime wedges, if desired. Now enjoy your delicious California Pizza Kitchen BBQ Chicken Chopped Inspired Salad!
Nutrition Facts (per serving)