Categories: Salad

Ingredients

• 1 1/2 cups of your fav bbq sauce
• 1/4 cup apricot preserves
• 1 garlic clove
• 6 skin-on, bone-in chicken breasts
• 1 tbsp. salt
• 1 tbsp. salted butter
• 12 oz. frozen corn
• 15 oz. can black beans, drained and rinsed
• Juice of 1 lime
• 3 romaine lettuce hearts, chopped
• 1 cup fresh cilantro leaves
• 1 cup cherry tomatoes, halved
• 1 avocado, chopped
• 3/4 cup of your fav ranch dressing

Directions

1. Preheat the oven to 400. For the chicken: Pour the barbecue sauce into a medium saucepan, then add the apricot preserves and grate in the garlic. Heat the mixture over medium heat until piping hot. Remove 1/3 cup sauce to a bowl and set aside for when the chicken is done.

2. Line a baking sheet with foil and add the chicken breasts skin-side up. Brush 1 tbsp. of sauce over each breast, then sprinkle each with 1/2 tsp salt.

3. Roast the chicken in the oven for about 35 minutes, brushing each breast with about 1 tbsp. of sauce a couple of times. When the chicken is done, it will reach 165. Brush the chicken with the reserved sauce; let cool.

4. For the salad: Melt the butter in a large skillet over medium-high heat. Stir in the corn and cook until heated through, 5 minutes. Add the black beans and lime juice and cook until hot, 2 minutes.

5. Slice the chicken off the bone. Toss the lettuce, cilantro, tomatoes, avocado and corn-bean mixture in a large bowl; toss with the ranch dressing. Divide the salad among bowls and top with the chicken.

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