BBQ Chicken Salad | Happy and Full

Happy and Full

Name: BBQ Chicken Salad
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 4
Ingredients: Han D Pac Cayenne Chili; Celery; Organic Red Onion Bag; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Del Monte Kernel Corn, Whole, Golden Sweet; O Organics Maple Syrup, Organic, 100% Pure; Signature Farms Lemon Juice; Collier's Cheese, Powerful Welsh Cheddar; Organic Avocado; Russell Stover Sugar Free Coconut Chocolate Candy; McCormick® Celery Salt; El Guapo Garlic Powder; Colman's Coleman Dry Mustard; Tanimura & Antle Lettuce, Artisan Romaine; SIGNATURE SELECTS Black Beans, Seasoned; McCormick® Smoked Paprika & Onion Seasoning; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

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BBQ Chicken Salad

Serves 430 mins prep16 mins cook

A juicy and delicious BBQ chicken salad made using an air fryer. This simple weeknight meal is perfect for meal prep lunches and can be customized to your liking. The homemade BBQ rub and fresh ingredients make it a delightful dish.

0 servings

What you need

tsp cayenne

cup celery

cup red onion

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

Del Monte Kernel Corn, Whole, Golden Sweet

cup corn

O Organics Maple Syrup, Organic, 100% Pure

tsp maple syrup

tbsp lemon juice

Collier's Cheese, Powerful Welsh Cheddar

cup cheddar

avocado

Russell Stover Sugar Free Coconut Chocolate Candy

tsp coconut sugar

tsp celery salt

tsp garlic powder

tsp dry mustard

Tanimura & Antle Lettuce, Artisan Romaine

romaine lettuce

cup black beans

McCormick® Smoked Paprika & Onion Seasoning

tbsp smoked paprika

Cobram Estate Olive Oil, Extra Virgin, Classic Flavor

cup olive oil

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Instructions

1: Combine smoked paprika, coconut sugar, celery salt, dry mustard, garlic powder, cayenne, pepper, and sea salt to make the rub.

2: Toss chicken breasts with the rub and let marinate in the fridge for at least 30 minutes.

3: Spray the air fryer, add the marinated chicken, and air fry at 400°F for 16 minutes, flipping halfway through.

4: Remove the chicken and let sit for a few minutes before slicing.

5: Prepare the salad by chopping romaine lettuce and adding black beans, corn, diced cherry tomatoes, celery, red onion, avocado, and cheddar.

6: For the dressing, whisk together olive oil, lemon juice, Dijon, and maple syrup.

7: Assemble the bowls with salad and sliced chicken. Enjoy!

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