Rest Day Recipe
Chopped BBQ Chicken Salad
Recipe courtesy of blackironnutrition.com
5 ounces seared Chicken thighs
100g iceberg lettuce, chopped
100g romaine lettuce, chopped
64g fresh corn off the cob
32g low-sodium black beans, rinsed and drained
28g red onion
3 cherry tomatoes, quartered
15g avocado, diced
1 Tbsp Annie’s Natural Cowgirl Ranch
1 Tbsp Sweet Baby Ray’s BBQ sauce
28g tortilla strips (optional)
Prep lettuce by chopping into bite size pieces.
Season and dice chicken thighs and sear in a pan over medium-high heat.
Season corn and black beans and then sear over medium-high heat until charred.
Grab a large bowl and mix all ingredients until thoroughly mixed. Works best with tongs for mixing.
Top with tortilla strips.
Quote/focus of the week:
“Far and away the best prize that life offers
is the chance to work hard at work worth doing.”