BBQ Chicken Salad

Ingredients:

• 1 ½ cups (350 ml) barbecue sauce
• ¼ cup (60 ml) apricot preserves
• 1 garlic clove
• 6x skin-on, bone-in chicken breasts
• Salt
• 1 tablespoon (15 ml) butter
• 12 ounces (340 g) frozen corn
• 1x 15-ounce (425 g) can black beans, drained and rinsed
• 1 lime, juice
• 3 romaine lettuce hearts, chopped
• 1 cup (240 ml) cilantro leaves
• 1 avocado, chopped
• ¾ cup (180 ml) ranch dressing

Method:

1. Preheat the oven to 400 F (205 C).
2. For the chicken: Pour the barbecue sauce into a medium saucepan, then add the apricot preserves and grate in the garlic. Heat the mixture over medium heat until piping hot. Remove ⅓ cup (80 ml) sauce to a bowl and set aside for when the chicken is done.
3. Line a baking sheet with foil and add the chicken breasts skin-side up. Brush 1 tablespoon (15 ml) of sauce over each breast, then season each with salt.
4. Roast the chicken in the oven for about 35 minutes, brushing each breast with about 1 tablespoon (15 ml) of sauce a couple of times. When the chicken is done, a thermometer inserted into the center will reach 165 F (74 C). Brush the chicken with the reserved sauce; let cool.
5. For the salad: Melt the butter in a large skillet over medium-high heat. Stir in the corn and cook until heated through, 5 minutes.
6. Add the black beans and lime juice and cook until hot, 2 minutes.
7. Slice the chicken off the bone. Toss the lettuce, cilantro, tomatoes, avocado and corn-bean mixture in a large bowl;toss with the ranch dressing. Divide the salad among bowls and top with the chicken. Serve immediately.