BBQ Chicken Salad with Lime Dressing

Prep time: 10min
Total time: 40min
Serves: 4
6
chicken thighs
¼ cup
Sensations by Compliments Spirited Mickie
Sweet & Tangy Bourbon BBQ Sauce, divided
60 mL
3 tbsp
lime juice
45 mL
2 tbsp
olive oil
30 mL
½ tsp
ground cumin
2 mL
1 cup
canned black beans, drained and rinsed
250 mL
½
red pepper, seeded, thinly sliced
¼
red onion, thinly sliced
½ cup
finely chopped fresh cilantro, plus extra for garnish
125 mL
4½ cups
baby spinach
1.125 L
Per serving (1/4 of the recipe)
calories
350
fat
20 g
saturated fat
4.5 g
carbs
21 g
sugar
7 g
protein
24 g
cholestrol
115 mg
fibre
6 g
sodium
380 mg

Directions

  1. Toss chicken with 2 tbsp (30 mL) barbecue sauce in large bowl. Place skin-side down on grill preheated to medium-high. Cook with lid closed, about 15 min. Turn chicken pieces over. Cook about another 10 min until chicken is cooked through, or instant-read thermometer registers 165°F (74°C) in thickest part of chicken. Remove from grill.

  2. Meanwhile, in large serving bowl, whisk together lime juice, olive oil and cumin. Add black beans, red pepper, onion and cilantro. Set aside.

  3. Remove and discard skin and bones from chicken. Shred meat; mix with remaining 2 tbsp (30 mL) barbecue sauce.

  4. Toss spinach with bean mixture. Divide onto 4 plates. Top with chicken mixture and garnish with extra cilantro. For added flavour, serve topped with sliced avocado, shredded pepper jack cheese and crushed tortilla chips.