Barbecue Chicken Salad

Ingredients

FOR THE CHICKEN

• 1 1/2 c. of your favorite barbecue sauce
• 1/4 c. apricot preserves
• 1 garlic clove
• 6 skin-on, bone-in chicken breasts
• 1 tbsp. salt

FOR THE SALAD

• 1 tbsp. salted butter
• 12 oz. (2 cups) frozen corn
• 1 15-ounce can black beans, drained and rinsed
• Juice of 1 lime
• 3 romaine lettuce hearts, chopped
• 1 c. fresh cilantro leaves
• 1 c. cherry tomatoes, halved
• 1 avocado, chopped
• 3/4 c. of your favorite ranch dressing

Directions

1. 1Preheat the oven to 400 ̊. 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 1/3 cup sauce to a bowl and set aside for when the chicken is done.
2. 2Line a baking sheet with foil and add the chicken breasts skin-side up. Brush 1 tablespoon of sauce over each breast, then sprinkle each with 1⁄2 teaspoon salt.
3. 3Roast the chicken in the oven for about 35 minutes, brushing each breast with about 1 tablespoon of sauce a couple of times. When the chicken is done, a thermometer inserted into the center will reach 165 ̊. Brush the chicken with the reserved sauce; let cool.
4. 4For 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.
5. 5Slice 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.