Description
This BBQ chicken salad is inspired by the blackened chicken bowls at Sweetgreen. These bowls are delicious and make easy healthy easy!
Ingredients
Units
Scale
For the BBQ chicken:
- 1.5 lb chicken thighs
- 1.5 teaspoons kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon oil
- 1/2 lemon, juiced
For the salad:
- 3/4 cup dry quinoa
- 3 heads romaine hearts, (1 bag)
- 1/4 head red cabbage
- 1 bunch of broccoli
- 1 pint cherry tomatoes
- tortilla chips
- olive oil
- kosher salt
- black pepper
- red pepper flake
For the Jalapeno Lime Dressing:
- 1 jalapeno, deseeded
- 1 teaspoon kosher salt
- 1/3 bunch, about 1 cup cilantro (leaves and stems)
- 1 tablespoon honey
- 1 clove garlic
- 3 grounds black pepper
- 3 limes, juiced
- 1/2 cup olive oil
Instructions
- To a small pot, add ¾ cup of quinoa with 1.5 cups of water and a generous pinch of kosher salt. Bring up to a simmer, stir, cover, and cook for 15 minutes on low heat. Option to toast the quinoa for 30 seconds before adding the water to bring out a nuttier flavor. Once the quinoa is cooked, open the lid, fluff a bit and let cool.
- Preheat the oven to 425F. Add the chicken thighs to the mixing bowl and season with the salt, paprika, dried oregano, garlic powder, olive oil, and lemon juice. Once the oven is preheated, add to a baking sheet and roast for 15 minutes.
- Prep the roast broccoli – cut the broccoli into 1” pieces here and include the broccoli stems as well. Drizzle with a few tablespoons of olive oil, pinch of kosher salt, red pepper flake, and black pepper. Give everything a toss, then make an even layer. Cook for 15 minutes, checking the veggies and flipping if needed after 10 minutes – this can cook at the same time as the chicken.
- While the chicken and veggies are roasting, begin prepping the remaining raw veggies – wash, dry, and cut the romaine lettuces and cut the red cabbage. Place into containers or ziplock bags.
- Next, make the jalapeno lime dressing. Add all the ingredients into a blender and blend until smooth. Taste, adjust seasoning as desired, and store in a glass jar.
- Once the chicken is finished cooking (~15 minutes), broil for 2 minutes, then remove from the oven.
- Cut the chicken into 1” pieces and store this with the quinoa in small tupperware containers.
- Transfer the roast veggies into a container as well.
- To assemble the salad, add a big handful of the cut romaine to a bowl or to-go container. Add the spicy broccoli and red cabbage to the container, and fill a smaller salad dressing container with the dressing. Once ready to eat, add the quinoa and chicken into the large salad container, mix well with the dressing and enjoy!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: salad
- Method: oven, stovetop
- Cuisine: american