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:
- Preheat the oven to 400 F (205 C).
- 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.
- 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.
- 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.
- 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.
- Add the black beans and lime juice and cook until hot, 2 minutes.
- 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.