Ingredients

The following ingredients have 3 Servings
  • 1 recipe of pan seared chicken
  • 2 romaine lettuce hearts, chopped
  • 1/3 cup sweet baby ray's barbecue sauce
  • 8 oz cherry tomatoes, halved
  • 1 mini cucumber, sliced
  • 1/2 cup canned corn, sautéed
  • 1/2 Tbsp unsalted butter
  • 1/2 large avocado, sliced
  • 1/3 cup canned kidney beans, drained
  • 1/4 red onion, sliced
  • onion strings, optional
  • 2 Tbsp mayonnaise
  • 2 Tbsp sour cream
  • 1 ½ tsp barbecue sauce
  • 2 tsp lemon juice
  • 1 ½ tsp dry ranch dressing mix
  • ¼ tsp ground paprika
  • ⅛ tsp ground black pepper
  • ¼ tsp garlic powder
  • 1 Tbsp oil

Instruction

  • Beat chicken until even in thickness. In a bowl, combine seasonings for chicken. Season both sides of the chicken.
  • On high heat, heat 1 Tbsp oil in a skillet. Sear chicken 2 minutes on both sides. Turn heat down to low, close lid of the skillet and cook another 5-6 minutes, until chicken is tender.
  • In a different skillet, add ½ Tbsp butter and corn. Sauté for a minute on medium/high heat.
  • Fry onions if you will be adding onion strings.
  • In a small bowl, add all the ingredients for the dressing and mix until creamy.
  • In a large serving bowl, add all of the ingredients for the salad (minus the dressing).
  • Slice cooked chicken and smother in barbecue sauce. Add to salad.
  • Drizzle salad dressing over salad. Toss gently. Enjoy!