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Southwestern Chopped Chicken Salad

A salad that eats like a meal...that's how we describe this platter of fun. It has all the hallmarks of a Southwestern chicken salad, but substantially better for you than most of them, and packed with all the tangy flavor of our sauce.

Chef's Tip: We've said it before, and we'll say it again...grill first, then toss with sauce. You'll get crispy, tender chicken, and all the sauce will remain saucy, not dried out from the heat of the grill.

Ingredients

  • 4-6 skinless, boneless chicken thigh

  • Olive oil

  • Salt

  • Haven's Kitchen Tangy BBQ Sauce

  • 2-3 heads of romaine lettuce, washed

  • 1 pint grape/cherry tomatoes, halved

  • 2 ripe avocados, diced

  • 1 (15oz) can of black beans, rinsed

  • 2 ears of corn, either cut into kernels

  • 2 limes

  • Tortilla strips

View Glossary Terms

Steps

Step 1

Heat a grill or grill pan over high heat. Toss the chicken thighs in a drizzle of oil, and a pinch of salt. Grill chicken on each side crispy, and the internal temperature reads 165°F. About 10 minutes

Step 2

Slice chicken into strips and toss with a squeeze of Tangy BBQ sauce. Set aside and prepare the salad

Step 3

Plate the romaine leaves, tomatoes, avocado, black beans, and corn. Then drizzle with a little oil, the juice of both limes, and season with salt. Add chicken and tortilla chips to the salad

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$39.00
4 Pack

Tangy BBQ

An American classic, sweetened with only plums and dates. Starring tamarind and apple cider vinegar. Contains 4 pouches (about 5 meals per pouch) Gluten-free.…

4 Pack

Tangy BBQ

An American classic, sweetened with only plums and dates. Starring tamarind and apple cider vinegar. Contains 4 pouches (about 5 meals per pouch) Gluten-free.…

Ingredients

Diced Tomatoes in Tomato Juice, Water, Beet Juice Concentrate (For Color), Date Paste, Plum Puree, Distilled Vinegar, Apple Cider Vinegar, Smoked Dried Tomatoes, Tamari Soy Sauce (Water, Soybeans, Salt, Sugar), Tamarind Extract, Guajillo Pepper Puree (Dried Guajillo Chiles, Water), Sea Salt, Smoked Paprika, Dried Garlic, Dried Onion, Cumin, Crushed Red Pepper, Mustard Flour.
1
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This recipe is also great with our Red Pepper Romesco and Herby Chemichurri sauce.

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Glossary

1 Term found in this Recipe

Blanch

Blanching is a technique for cooking vegetables that requires a short dip in boiling water, then a “shock” in ice water, both to preserve the color and stop the cooking to keep the vegetable firm. This method is typically used for vegetables like green beans, edamame, and other ingredients that require just a short cooking time and are going to be served cold or room temperature.

Butterfly

Butterflying food refers to slicing something through the center without cutting all the way through, so you can open it like a book. We love this trick for large chicken breasts to reduce the cooking time and increase the surface area (for more sauce, of course)!

Dredge

Dredging is a technique usually done before frying, and can be as simple as lightly dusting something in flour, or a more complex breading method in which an ingredient is dipped in a wet ingredient, like egg, before being coated in flour or breadcrumbs to form a crust.

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