The Best barbecue chicken with salad Easy

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Grab your favorite BBQ sauce for this simple and nutritious supper. The smoky flavor will go great with the apricot preserves in the baked chicken meal.

Ingredients:

FOR THE CHICKEN:

  • 1 1/2 c. of your favorite barbecue sauce
  • 1/4 c. apricot preserves
  • 1 garlic clove
  • 6 skin-on, bone-in chicken breasts
  • 1 Tbsp. salt

FOR THE SALAD:

  • 1 Tbsp. salted butter
  • 12 oz. (2 cups) frozen corn
  • 1 15-ounce can black beans, drained and rinsed
  • Juice of 1 lime
  • 3 romaine lettuce hearts, chopped
  • 1 c. fresh cilantro leaves
  • 1 c. cherry tomatoes, halved
  • 1 avocado, chopped
  • 3/4 c. of your favorite ranch dressing

Instructions:

Step No.01

Preheat oven to 400 ̊. For chicken: Pour the barbecue sauce into a medium saucepan, then stir in the apricot preserves and grated garlic. Heat the mixture over medium heat until it’s sizzling hot. Transfer 1/3 cup sauce to a bowl and reserve for when the chicken is done.

Step No.02

Line a baking sheet with foil and place the chicken breasts skin side up. Brush 1 tablespoon sauce over each breast, then sprinkle with 1/2 teaspoon salt.

Step No.03

Roast the chicken in the oven for about 35 minutes, coating each breast with about 1 tablespoon of sauce several times. When the chicken is done, a thermometer placed into the center will register 165 ̊. Brush the chicken with the saved sauce and allow to cool.

Step No.04

For the salad, melt the butter in a large skillet over medium-high heat. Stir in the corn and cook for 5 minutes, or until thoroughly cooked. Add the black beans and lime juice, and simmer for 2 minutes.

Step No.05

Slice the chicken off the bone. Combine lettuce, cilantro, tomatoes, avocado, and corn-bean mixture in a big bowl. Drizzle with ranch dressing. Divide the salad among bowls, then top with the chicken.

Full Recipes:https://www.thepioneerwoman.com/food-cooking/recipes/a32338850/barbecue-chicken-salad-recipe/


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