Ingredients:
For the salad:
- 3 Pasture Project Smokey Red chicken breasts
- 5 heads of Little Gem lettuce, cleaned, washed, and chopped (about 3 cups)
- 1 cup jicama, peeled and diced
- 1 cup black beans, rinsed and drained
- 1/2 cup crumbled cotija cheese
- 1/2 cup diced jack cheese
- 1 avocado, diced
- 1/2 cup jarred roasted peppers, drained and sliced
- Tortilla chips, crushed, for garnish
For the dressing:
- 1/4 cup BBQ sauce
- 2 tablespoons avocado oil
- 2 tablespoons red wine vinegar
- 1 small shallot, finely minced
- Salt and pepper, to taste
Directions:
- Preheat the grill to medium-high heat.
- Grill the 3 Pasture Project Smokey Red chicken breasts for about 6-8 minutes per side, or until cooked through with an internal temperature of 165°F (74°C). Remove from the grill and let them rest for a few minutes. Slice the chicken breasts into bite-sized pieces.
- In a large salad bowl, combine the chopped Little Gem lettuce (about 3 cups), diced jicama, black beans, cotija cheese, diced jack cheese, diced avocado, and sliced roasted peppers.
- In a small bowl, whisk together the BBQ sauce, avocado oil, red wine vinegar, minced shallot, salt, and pepper to make the dressing.
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Divide the salad among individual plates or bowls.
- Top each serving with the sliced grilled chicken breast.
- Garnish with crushed tortilla chips for added crunch and texture.
- Serve the Southwest Chopped Chicken Breast Salad immediately and enjoy!
The combination of grilled Smokey Red chicken breasts, fresh Little Gem lettuce, jicama, black beans, cheeses, avocado, roasted peppers, and a tangy BBQ dressing creates a delicious and satisfying Southwest-inspired salad.
