BBQ Chicken Powerbowl

Cook Time: 15 mins
Yield: 4 servings
Calories: 400
Protein: 39g

Craving a hearty, restaurant-style salad? This BBQ Chicken Salad has it all—smoky grilled chicken, crisp greens, sweet corn, and a tangy drizzle of ranch—capturing the essence of a backyard barbecue in one satisfying dish. Finished with a creamy, high-protein ranch that gives a better-for-you twist on the classic dressing.

Ingredients

For the BBQ Chicken Salad:
1 lb (450 g) Boneless Skinless Chicken Thighs, cut into bite-sized pieces
2 tbsp BBQ Chicken & Rib Rub
1 Tbsp olive oil
5 Cups Romaine Lettuce, finely chopped
1 Cup Corn, you can use fresh, frozen, or canned!
1 Cup Black Beans, drained and rinsed
1 Cup cherry Tomatoes, halved
1 Cup Corn Chips, crushed (optional)

For the High-Protein Creamy Ranch Dressing:
1 cup cottage cheese
2 tbsp Creamy Ranch Dip Mix
2-3 tbsp mayo or Greek yoghurt
Juice of 1 small lemon
Optional: 1/4 cup milk or water to thin it out

Preparation

Heat oil in large skillet over medium-high heat
Season chicken with BBQ Chicken & Rib Rub. Add the chicken to the skillet and brown on one side, about 3 - 4 minutes. Turn chicken pieces over to begin cooking the other side for 3 - 4 minutes.
While the chicken is cooking, prepare the dressing. Add all of the dressing ingredients (the cottage cheese, dip mix, mayo or greek yogurt, and lemon juice) to a blender. Blend the dressing until it's smooth and creamy.
Prepare the salad - Add romaine lettuce to the bowl. Then add corn, black beans, tomatoes and tortilla chips (if using).
Add the cooked chicken to the salad, pour the dressing on top, then toss to fully combine.
Serve salad immediately and enjoy! Any leftovers can be stored in the fridge for up to 3 days.