YOUR SOLIN GENERATED RECIPE
Smoky BBQ Chicken Ranch Salad
Pan-seared chicken breast tossed in smoky BBQ sauce over a crisp bed of greens and colorful vegetables, finished with a creamy, cooling Greek yogurt ranch drizzle.
INGREDIENTS
5 oz Chicken breast
1 tsp Olive oil
0.25 tsp Smoked paprika
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
2 tbsp Sugar-free BBQ sauce
2 cup Romaine lettuce
0.5 cup Cherry tomatoes
0.25 cup Black beans
0.25 cup Frozen corn
0.25 whole Avocado
2 tbsp Plain Greek yogurt
1 tsp Lemon juice
0.25 tsp Dried dill
PREPARATION
Season the chicken breast evenly with smoked paprika, garlic powder, sea salt, and black pepper.
Heat the olive oil in a medium skillet over medium-high heat and cook the chicken until golden brown and cooked through.
Brush the chicken with the sugar-free BBQ sauce during the final minute of cooking, then remove from heat and slice into strips.
In a small bowl, whisk together the plain Greek yogurt, lemon juice, and dried dill to create a healthy ranch dressing.
Thaw the frozen corn and rinse the black beans thoroughly under cold water.
Chop the romaine lettuce and halve the cherry tomatoes.
Assemble the salad by layering the lettuce, tomatoes, black beans, corn, and avocado in a large serving bowl.
Top the salad with the sliced BBQ chicken and drizzle with the prepared Greek yogurt ranch dressing before serving.