Chipotle, Pineapple Barbecue Chicken Salad For Weight Loss
Chipotle, Pineapple Barbecue Chicken Salad For Weight Loss
Ingredients
For the Chicken
- 1 pound chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- 1/4 cup barbecue sauce, your favorite chipotle pineapple variety
For the Salad
- 4 cups Romaine lettuce, chopped
- 1 avocado, cubed
- 1 cup cherry tomatoes, chopped
- 1/2 cup green onion, sliced
- 1/2 cup corn
- 2 tablespoons cilantro, chopped, plus more for garnish
For Serving
- as needed creamy dressing, your favorite, for drizzling
Instructions
- 1
Prepare the chicken: Trim any excess fat from the chicken breast. If the chicken breasts are very thick, you can slice them horizontally into thinner cutlets to ensure even cooking.
⏱️ 5 min
- 2
Season the chicken: Place the chicken cutlets on a clean cutting board. Drizzle with 1 tablespoon of olive oil. Sprinkle with 1 teaspoon of onion powder, 1 teaspoon of chili powder, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of black pepper. Use your hands to thoroughly rub the seasonings into the chicken, ensuring all pieces are evenly coated.
⏱️ 3 min
- 3
Cook the chicken: Heat a large pan over medium-high heat. Once hot, place the seasoned chicken cutlets into the pan. Cook for 5-7 minutes per side, or until nicely browned with grill marks and fully cooked through (internal temperature reaches 165°F).
⏱️ 12 min
- 4
Dice the cooked chicken: Once cooked, remove the chicken from the pan and transfer it to a clean cutting board. Using a knife, cut the chicken into bite-sized pieces.
⏱️ 2 min
- 5
Coat chicken with BBQ sauce: Return the diced chicken pieces to the same pan (no need to clean it). Pour 1/4 cup of your favorite chipotle pineapple barbecue sauce over the chicken. Toss with tongs to ensure all chicken pieces are thoroughly coated with the sauce and heated through, about 1-2 minutes.
⏱️ 2 min
- 6
Assemble the salad: In a large mixing bowl, combine 4 cups of chopped Romaine lettuce, 1 cup of chopped cherry tomatoes, 1/2 cup of corn, 1/2 cup of sliced green onion, and 2-3 tablespoons of chopped cilantro. Add 1 cubed avocado to the bowl.
⏱️ 5 min
- 7
Combine and dress: Pour the warm, BBQ-coated chicken directly into the salad bowl with the vegetables. Drizzle your favorite creamy dressing over the salad ingredients.
⏱️ 1 min
- 8
Toss and serve: Use tongs to thoroughly toss all the ingredients together in the large bowl until everything is evenly combined and coated with the dressing. Transfer the mixed salad into individual serving bowls. For garnish, you can add a few extra pieces of the BBQ chicken or a sprinkle of fresh cilantro on top of each salad. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chipotle, Pineapple Barbecue Chicken Salad For Weight Loss
For the Chicken
- 1 pound chicken breast, cut into bite-size pieces
- 1 tablespoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- 1/4 cup barbecue sauce, your favorite chipotle pineapple variety
For the Salad
- 4 cups Romaine lettuce, chopped
- 1 avocado, cubed
- 1 cup cherry tomatoes, chopped
- 1/2 cup green onion, sliced
- 1/2 cup corn
- 2 tablespoons cilantro, chopped, plus more for garnish
For Serving
- as needed creamy dressing, your favorite, for drizzling
Instructions
- 1
Prepare the chicken: Trim any excess fat from the chicken breast. If the chicken breasts are very thick, you can slice them horizontally into thinner cutlets to ensure even cooking.
⏱️ 5 min - 2
Season the chicken: Place the chicken cutlets on a clean cutting board. Drizzle with 1 tablespoon of olive oil. Sprinkle with 1 teaspoon of onion powder, 1 teaspoon of chili powder, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of black pepper. Use your hands to thoroughly rub the seasonings into the chicken, ensuring all pieces are evenly coated.
⏱️ 3 min - 3
Cook the chicken: Heat a large pan over medium-high heat. Once hot, place the seasoned chicken cutlets into the pan. Cook for 5-7 minutes per side, or until nicely browned with grill marks and fully cooked through (internal temperature reaches 165°F).
⏱️ 12 min - 4
Dice the cooked chicken: Once cooked, remove the chicken from the pan and transfer it to a clean cutting board. Using a knife, cut the chicken into bite-sized pieces.
⏱️ 2 min - 5
Coat chicken with BBQ sauce: Return the diced chicken pieces to the same pan (no need to clean it). Pour 1/4 cup of your favorite chipotle pineapple barbecue sauce over the chicken. Toss with tongs to ensure all chicken pieces are thoroughly coated with the sauce and heated through, about 1-2 minutes.
⏱️ 2 min - 6
Assemble the salad: In a large mixing bowl, combine 4 cups of chopped Romaine lettuce, 1 cup of chopped cherry tomatoes, 1/2 cup of corn, 1/2 cup of sliced green onion, and 2-3 tablespoons of chopped cilantro. Add 1 cubed avocado to the bowl.
⏱️ 5 min - 7
Combine and dress: Pour the warm, BBQ-coated chicken directly into the salad bowl with the vegetables. Drizzle your favorite creamy dressing over the salad ingredients.
⏱️ 1 min - 8
Toss and serve: Use tongs to thoroughly toss all the ingredients together in the large bowl until everything is evenly combined and coated with the dressing. Transfer the mixed salad into individual serving bowls. For garnish, you can add a few extra pieces of the BBQ chicken or a sprinkle of fresh cilantro on top of each salad. Serve immediately and enjoy!
⏱️ 5 min