Ingredients
Scale
- 1 pound boneless skinless chicken thighs
- ½ cup BBQ sauce
- 1 large head romaine lettuce (chopped)
- ½ cup black beans (cooked)
- 1 ear corn (kernels removed)
- 1 cup Monterey Jack cheese (shredded)
- 1 cup cherry tomatoes (halved)
- ½ cup cilantro leaves (chopped)
- ½ cup low-fat buttermilk
- ½ cup mayonnaise
- ½ cup sour cream
- ½ cup packed cilantro leaves
- 1 medium jalapeño pepper (seeds removed)
- 1 (1-ounce) package Hidden Valley ranch seasoning
- 1 clove garlic (chopped)
- 2 tablespoons vegetable oil
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Make the cilantro ranch dressing by blending buttermilk, mayonnaise, sour cream, cilantro, jalapeño, ranch seasoning, and garlic until smooth.
- Marinate chicken thighs in BBQ sauce for at least 30 minutes. Cook in a cast iron skillet until caramelized and fully cooked.
- In a large bowl, combine chopped lettuce with black beans, corn, cheese, tomatoes, and cilantro.
- Drizzle with dressing and toss to combine. Top with chopped BBQ chicken before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 90mg