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BBQ chicken chopped salad✨ Pickled Onions:▪️1/2 of a Red Onion, sliced in thin strips▪️1/2 Cup Distilled White Vinegar▪️1/2 Cup Water▪️1 Tbsp Sugar▪️1 tsp Kosher Salt▪️ Chicken:▪️2 Boneless Skinless Chicken Breasts (1+1/4 lb.)▪️1 tsp Kosher Salt▪️1/2 Cup BBQ Sauce, divided (I love Stubb’s Original)▪️1 Tbsp Avocado Oil, for cooking the chicken▪️ Dressing:▪️1/4 Cup Light Sour Cream▪️2 Tbsp BBQ Sauce▪️2 Tbsp Apple Cider Vinegar▪️2 Tbsp Mayonnaise▪️1 Tbsp Water▪️1/4 tsp Sugar▪️1/4 tsp Kosher Salt▪️1/4 tsp Pepper▪️
 Salad:▪️1 Large Head Romaine Lettuce, thinly sliced▪️1 Cup Cherry Tomatoes, diced▪️1 Avocado, diced▪️1 Cup Frozen Corn, thawed▪️3/4 Cup Shredded Cheddar Cheese▪️1 Cup Crunched Tortilla Chips▪️1/4 Cup Chopped Fresh Cilantro▪️ 1️⃣ Place sliced onions in a heat-safe bowl. In a small pot, combine vinegar, water, sugar, and salt; bring to a gentle boil. Once the liquid starts bubbling, pour it over the onions. Let sit for at least 20 minutes (or ideally an hour). 2️⃣ Place each chicken between two pieces of plastic wrap and pound to 1/2” thick. Cut each in 2 smaller pieces, transfer to a bowl, and mix with the kosher salt and 1/4 cup of the BBQ sauce. Mix and marinate for at least 30 mins at room temp, or up to 12 hours in the fridge. 3️⃣ Make the dressing: In a medium glass measuring cup (or bowl), whisk together the light sour cream, BBQ sauce, mayonnaise, apple cider vinegar, water, sugar, salt, and pepper. Set aside. 4️⃣ In a large cast iron skillet or grill pan, heat the avocado oil over medium-high until shimmering. Add the chicken in a single layer, letting excess marinade drip off. Cook for about 5 mins per side, until browned with some char and the internal temperature reaches 165F. 5️⃣ Transfer the chicken to a cutting board and let rest for 5 minutes. Cut into bite-size cubes, then toss with the remaining 1/4 cup BBQ sauce in a medium bowl. 6️⃣ Assemble the salads with romaine on the bottom, and piles of BBQ chicken, cherry tomatoes, avocado, corn, cheddar cheese, tortilla chips, cilantro, and pickled onions on top. Drizzle on the dressing to taste, toss, and enjoy! ⏲30 min active time / 1 hour total time (with marinating) Recipe serves 4 | Maxi's Kitchen

BBQ chicken chopped salad✨ Pickled Onions:▪️1/2 of a Red Onion, sliced in thin strips▪️1/2 Cup Distilled White Vinegar▪️1/2 Cup Water▪️1 Tbsp Sugar▪️1 tsp Kosher Salt▪️ Chicken:▪️2 Boneless Skinless Chicken Breasts (1+1/4 lb.)▪️1 tsp Kosher Salt▪️1/2 Cup BBQ Sauce, divided (I love Stubb’s Original)▪️1 Tbsp Avocado Oil, for cooking the chicken▪️ Dressing:▪️1/4 Cup Light Sour Cream▪️2 Tbsp BBQ Sauce▪️2 Tbsp Apple Cider Vinegar▪️2 Tbsp Mayonnaise▪️1 Tbsp Water▪️1/4 tsp Sugar▪️1/4 tsp Kosher Salt▪️1/4 tsp Pepper▪️
 Salad:▪️1 Large Head Romaine Lettuce, thinly sliced▪️1 Cup Cherry Tomatoes, diced▪️1 Avocado, diced▪️1 Cup Frozen Corn, thawed▪️3/4 Cup Shredded Cheddar Cheese▪️1 Cup Crunched Tortilla Chips▪️1/4 Cup Chopped Fresh Cilantro▪️ 1️⃣ Place sliced onions in a heat-safe bowl. In a small pot, combine vinegar, water, sugar, and salt; bring to a gentle boil. Once the liquid starts bubbling, pour it over the onions. Let sit for at least 20 minutes (or ideally an hour). 2️⃣ Place each chicken between two pieces of plastic wrap and pound to 1/2” thick. Cut each in 2 smaller pieces, transfer to a bowl, and mix with the kosher salt and 1/4 cup of the BBQ sauce. Mix and marinate for at least 30 mins at room temp, or up to 12 hours in the fridge. 3️⃣ Make the dressing: In a medium glass measuring cup (or bowl), whisk together the light sour cream, BBQ sauce, mayonnaise, apple cider vinegar, water, sugar, salt, and pepper. Set aside. 4️⃣ In a large cast iron skillet or grill pan, heat the avocado oil over medium-high until shimmering. Add the chicken in a single layer, letting excess marinade drip off. Cook for about 5 mins per side, until browned with some char and the internal temperature reaches 165F. 5️⃣ Transfer the chicken to a cutting board and let rest for 5 minutes. Cut into bite-size cubes, then toss with the remaining 1/4 cup BBQ sauce in a medium bowl. 6️⃣ Assemble the salads with romaine on the bottom, and piles of BBQ chicken, cherry tomatoes, avocado, corn, cheddar cheese, tortilla chips, cilantro, and pickled onions on top. Drizzle on the dressing to taste, toss, and enjoy! ⏲30 min active time / 1 hour total time (with marinating) Recipe serves 4 | Maxi's Kitchen

BBQ chicken chopped salad✨ Pickled Onions:▪️1/2 of a Red Onion, sliced in thin strips▪️1/2 Cup Distilled White Vinegar▪️1/2 Cup Water▪️1 Tbsp Sugar▪️1...