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Recipe Card
ingredients
- 1 bag Waffle Cut Sweet Potato Seasoned Fries
- 1 1/2 pounds chicken thighs or breasts
- 1 tablepoons avocado oil
- 1 cup romaine lettuce, choppped
- 1 cup fresh or frozen corn
- 1/2 cup + 2 tablespoons BBQ sauce, dividied
- 1 cup black beans
- 1 grape tomatoes, halved
- 1/4 red onion, thinly sliced strips
- 1/2 cup ranch dressing
- Kosher Salt and peper to taste
- Cilantro, for garnish
- Chives, for garnish
Method
Step 1
Preheat the oven to 425F degrees.
Step 2
Place Alexia Sweet Potato Waffle Fries on a baking sheet and bake for 15-18 minutes, flipping halfway through until they are crispy.
Step 3
While waffle fries bake, season chicken thighs on both sides with salt and pepper.
Step 4
Heat a large skillet over medium high heat and add avocado oil.
Step 5
Add chicken in two batches if needed, careful not to overcrowd the pan and cook on each side for 6-7 minutes until chicken reaches an internal temperature until 165 degrees.
Step 6
Let the chicken rest for 5 minutes and then dice into cubes.
Step 7
Mix the diced chicken with ½ cup of bbq sauce and toss to combine.
Step 8
Add baked Alexia sweet potato waffle fries to a large bowl along with lettuce, corn, black beans, grape tomatoes, and red onion.
Step 9
In a large serving bowl, add ~1 cup of the bbq diced chicken over top of the romaine, corn, black beans, grape tomatoes, and red onion.
Step 10
Mix ranch dressing with 2 tbsp. Bbq sauce and stir until combined.
Step 11
Drizzle the bbq ranch sauce over top of the bowl and then garnish with cilantro and chives and serve immediately.