Description
Sizzling southwest bbq summer salad combines grilled chicken, zesty corn, and smoky peppers in a refreshing medley. Crisp greens and tangy cilantro dressing bring cool comfort to hot days, inviting you to savor summer’s bold southwestern flavors.
Ingredients
Scale
Main Ingredients:
- 1 (15 ounces / 425 grams) can chickpeas, rinsed and drained
- 1/2 to 1 head romaine lettuce, chopped
- 2 cups cherry tomatoes, halved
- 4 mini cucumbers, sliced
- 1 (15 ounces / 425 grams) can black beans, rinsed and drained
- 1 (15 ounces / 425 grams) can whole kernel sweet corn, drained
- 1 avocado, diced
- 1/2 red onion, thinly sliced
Seasoning and Spices:
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
Dressing and Toppings:
- 2 teaspoons olive oil
- 1/2 cup Stubbs Sticky Sweet BBQ Sauce
- 1/2 to 3/4 cup chipotle ranch or southwest dressing
- 1 bunch fresh dill, finely chopped
- Crushed tortilla chips for garnish
Instructions
- Thoroughly cleanse all produce under cool running water, ensuring each ingredient is pristine and dry. Meticulously drain chickpeas, black beans, and corn to remove excess moisture.
- Heat a skillet over medium-low flame, introducing chickpeas with a gentle glug of olive oil. Generously coat with aromatic seasonings, stirring occasionally until they transform into crispy, fragrant morsels – approximately 8 minutes.
- During chickpea roasting, swiftly dice lettuce, tomatoes, cucumbers, onion, and avocado into uniform, appetizing bite-sized pieces that promise textural delight.
- Neutralize raw onion’s sharp bite by sprinkling salt over sliced pieces, allowing them to rest for 5 minutes before rinsing thoroughly.
- Assemble your culinary canvas by layering chopped vegetables into a spacious salad vessel, strategically incorporating black beans, corn, and the now-toasted chickpeas.
- Artfully cascade BBQ sauce and chipotle ranch dressing across the salad, initially using a restrained approach. Gently toss to distribute flavors, taste, and adjust seasoning as desired.
- Elevate the dish’s profile by scattering freshly chopped dill, then season judiciously with salt and pepper. Carefully fold ingredients to ensure harmonious integration.
- Crown your creation with a crumbled tortilla chip flourish, serving immediately to preserve optimal crunch and temperature.
Notes
- Rinse beans and corn thoroughly to remove excess sodium and improve flavor profile.
- Toast chickpeas carefully to achieve perfect crunchiness without burning, stirring frequently during cooking process.
- Let sliced onions sit with salt to mellow their sharp bite and create a more balanced taste experience.
- Customize dressing quantities by adding gradually and tasting to control overall flavor intensity and prevent over-saturating salad ingredients.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg