BBQ Chicken or Chickpea Salad
Wednesday, February 25, 2026
Power Food Packed Raw Veg meal! Beautiful colors come together with a tangy cilantro honey lime vinaigrette. I serve this buffet style so everyone gets a plateful of just what they want!
Ingredients
- 1 pound chicken or 2 cans of chickpeas or a combo.
- 2 TBSP olive oil
- 2 limes
- 1/3-1/2 cup red wine vinegar
- 1/4 cup onion
- 1 cup olive oil
- 2/3 cup honey
- 1TBSP mustard
- 1/2 tsp each salt and pepper
- 1 tsp sesame seeds
- Head of Romaine lettuce
- Half a head of red cabbage
- 4 large carrots
- 1 bunch cilantro
- One large red bell pepper or one package grape tomatoes.
- 2 cups frozen Non GMO corn kernels
- 1 can black beans
- 1 bag Non GMO corn chips
1. Cook one pound cubed chicken breast (or 2 cans drained chickpeas) in 2 TBSP olive oil in a large skillet. Salt to taste. When done, turn off heat and drizzle with a quality organic BBQ sauce. (We like Kinder's or Trader Joe's)
2. Make dressing: In a blender, blend the juice of 2 limes, enough vinegar to make 2/3 cup with lime juice, 1/4 cup onion of any kind, 1 cup olive oil, 2/3 cup honey*, 1 TBSP yellow mustard, 1/2 tsp salt, 1/2 tsp pepper and 1 tsp sesame seeds. I like to blend in a handful of cilantro for a few seconds at the end.
3. Prepare all the cold ingredients and place in separate bowls like a salad bar. Chop a head of romaine lettuce. Shred half a red cabbage. Shred 4 large carrots. Chop one bunch cilantro. Chop one large red bell pepper or one container of grape tomatoes. Thaw two cups frozen NonGmo corn kernels. Rinse one can black beans. And set out a bag of Non GMO corn chips.
4. Assemble Salads. I let everyone take a dish through or ask small kids what all they'd like in their dish. Douse everything with the delicious dressing!
*use the same cup to measure your honey as you did the olive oil and it will slip right out of the measuring cup.
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