The Fiesta Crunch Bowl

This robust, multi-layered bowl combines smoky BBQ chicken with a colorful medley of fresh produce, crunchy almonds, and zesty, creamy dressing.

Ingredients for the Salad:

  • Chicken breasts: 4 large

  • Black beans: 1 can (14oz), drained and rinsed

  • Sweet corn: 1 can (14oz), drained and rinsed

  • Red bell pepper: 1, diced

  • Green bell pepper: 1, diced

  • English cucumber: 1 small, diced

  • Roma tomatoes: 2, diced

  • Green onions: 1 bunch, chopped (ends and dark green parts removed)

  • Fresh cilantro: 1 cup, chopped

  • Slivered almonds: 1 cup

  • Queso fresco (or Cotija cheese): 1 cup, crumbled

  • Tortilla strips: 1 cup

 

Ingredients for the BBQ-Lime Dressing:

  • Avocado oil (or mild olive oil): 1/2 cup

  • BBQ sauce: 1/2 cup

  • White wine vinegar: 1/4 cup

  • Plain yogurt (or Greek yogurt): 1/4 cup

  • Honey: 2 tbsp

  • Lime: 1 large (juiced)

  • Salt and black pepper: To taste

 

Simple Assembly Instructions:

  1. Prep the Chicken Base: Preheat your oven to 400F. Bake four large chicken breasts on a lined sheet for 22–25 minutes until the internal temperature reaches 160F. Let them cool, then chop them into bite-sized pieces and place them in a large mixing bowl.

  2. Add the Garden Medley: To the chicken, add the corn, black beans, diced red and green peppers, cucumber, tomatoes, and green onion. Toss in the cilantro and slivered almonds.

  3. Mix the Dressing: In a separate cup or bowl, whisk together the avocado oil, BBQ sauce, vinegar, yogurt, honey, and lime juice until smooth. Season with salt and pepper to taste.

  4. Toss and Finish: Pour the dressing over the chicken and vegetable mixture. Toss the entire salad until thoroughly and evenly coated. Just before serving, top the bowl generously with crumbled queso fresco and the crispy tortilla strips.