6 boneless, skinless chicken tenders
¼ cup Cookies Sweet Hickory Barbecue Sauce
1½ T Cookies Flavor Enhancer
½ cup sweet corn
½ cup black beans, rinsed
½ cup cherry tomatoes, halved
3 cups romaine lettuce, chopped
½ cup white cheddar cheese, shredded
2 chives, chopped
For the Honey BBQ Vinaigrette:
3 T apple cider vinegar
2 T honey
2 T Cookies Sweet Hickory Barbecue Sauce
3 T avocado oil
½ t garlic powder
½ t salt
½ t pepper
Place the chicken tenders in a bowl and toss with the Flavor Enhancer
seasoning. Air fry the chicken for 15-17 minutes, flipping halfway through, or until the internal temperature reaches 165 degrees. Remove and immediately brush with the barbecue sauce. Allow it to cool a bit, then chop into bit sized pieces and set aside.
To make the dressing, combine all the ingredients in a bowl or jar and stir.
To assemble the salad, place the lettuce, vegetables, cheese and chicken
together, top with the chives and drizzle with the dressing. Toss the whole salad to coat all pieces. Serve immediately.
This recipe was created by Ally’s Sweet & Savory Food.
