BBQ Chicken Salad

Ingredients

• 1 garlic clove
• 15 oz. garbanzo beans (drained and rinsed)
• 2 teaspoons lemon juice
• 1 teaspoon sea salt (separated)
• ½ teaspoon ground black pepper (separated)
• 1.5 tablespoons avocado oil
• 10 oz. sweet corn
• 4-6 cups chopped romaine lettuce (washed and dried)
• 10 oz. cherry tomatoes (halved)
• ⅓ cup feta crumbles
• 1.5 lbs. BBQ chicken breast (we used THIS recipe)
• ⅓ cup ranch dressing
• ½ large avocado
• ½ tablespoon white wine vinegar
• 1 tablespoon lemon juice
• ½ teaspoon dried chives
• ¼ teaspoon sea salt
• ½ teaspoon ground black pepper

Steps

1. 1

   Add the garbanzo beans to a bowl and toss with lemon juice, ¼ teaspoon of salt, and ⅛ teaspoon pepper. Set aside.

2. 2

   Heat the avocado oil in a large cast iron skillet over high heat. When the oil is hot, add the corn kernels. Season the corn with the remaining salt and saute for 8-10 minutes, tossing until the corn is golden brown. Remove the corn from the heat and set aside.

3. 3

   Add the romaine lettuce to a large salad bowl. Toss the cherry tomatoes, corn, garbanzo beans, and feta with the romaine lettuce.

4. 4

   Prepare the dressing. Add all of the ingredients for the dressing to a mason jar. Cover and shake the ingredients together until combined. Pour the dressing over the salad and toss.

5. 5

   Top with sliced BBQ chicken and enjoy.