INGREDIENTS
2
Boneless, Skinless Chicken Breasts ((about 1 pound total) – lightly pounded to an even thickness*)
Rub:
1 tbsp
Olive Oil
1/2 tsp
Kosher Salt
1/2 tsp
Onion Powder
1/2 tsp
Garlic Powder
1/2 tsp
Chili Powder
1/2 tsp
Sweet Paprika
1/2 tsp
Light Brown Sugar
1/8 tsp
Black Pepper
Honey BBQ Sauce:
1/2 cup
BBQ Sauce ((use your favorite)*)
2 tbsp
Honey (*)
1 tsp
Liquid Smoke
Salad:
1 cup
Cooked Quinoa
1
head Bibb Lettuce (– chopped)
2
Ears Corn (– shucked)
3/4 cup
Canned Black Beans (– drained and rinsed)
1
Red Bell Pepper (– small diced)
1/3 cup
Red Onion (– small diced)
2
Green Onions (– thinly sliced)
1/2 cup
Monterey Jack Cheese (– Shredded)
1/4 cup
White Cheddar Cheese (– Shredded)
1/4 cup
Tortilla Strips
Avocado Dressing:
1
Avocado (– peeled, pitted and roughly chopped)
1
medium Shallot (– roughly chopped)
1 1/2 tbsp
Lime Juice
2 tbsp
White Wine Vinegar
3 tbsp
Cilantro Leaves
1/4 cup
+ 2 TBS Extra Virgin Olive Oil
1/4 tsp
Kosher Salt