Name: BBQ Chicken Thighs with Romaine, Avocado, Corn & Creamy Ranch Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 1.36 kg chicken thighs, boneless skinless; 1 ½ cups frozen corn; 1 ½ small pkgs grape tomatoes; 1 small bunch green onions (scallions); ¾ cup plain Greek yogurt; 3 heads romaine lettuce; apple cider vinegar; black pepper; chili powder; Dijon mustard; dill, dried; extra virgin olive oil; garlic powder; ketchup; mayonnaise; salt; Worcestershire sauce

BBQ Chicken Thighs with Romaine, Avocado, Corn & Creamy Ranch SaladBBQ Chicken Thighs with Romaine, Avocado, Corn & Creamy Ranch Salad — a 35-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 avocados

1.36 kg chicken thighs, boneless skinless

1 ½ cups frozen corn

1 ½ small pkgs grape tomatoes

1 small bunch green onions (scallions)

¾ cup plain Greek yogurt

3 heads romaine lettuce

apple cider vinegar

black pepper

chili powder

Dijon mustard

dill, dried

extra virgin olive oil

garlic powder

ketchup

mayonnaise

salt

Worcestershire sauce

Instructions

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, pat the chicken thighs dry with paper towels and place in a large bowl. Drizzle with oil, season with salt and pepper, then turn to coat.

Once the pan is hot, working in batches if necessary, add chicken and grill until charred and cooked through, 3-4 minutes per side. Transfer to a plate.

Meanwhile, place yogurt, mayo, vinegar, and spices in a clean large bowl. Whisk to combine the dressing.

Wash and dry the fresh produce.

Chop or tear lettuce into bite-sized pieces. Add to the bowl with the dressing.

Halve grape tomatoes. Add to the bowl.

Trim and cut green onions crosswise into thin pieces. Add to the bowl.

Halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl.

Place corn in the colander and rinse under hot, running water (from the tap) to defrost. Add to the bowl, stir to combine the salad, and set aside.

Place ketchup, vinegar, Worcestershire, Dijon, and spices in another large bowl. Whisk to combine the sauce.

When the chicken is done, add to the bowl with the sauce and toss to coat.

To serve, divide salad and chicken between plates or bowls. Enjoy!

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