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cowboy caviar barbecue chicken bowls
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Cowboy Caviar Barbecue Chicken Bowls

A hearty salad with quinoa, avocado, and a fresh mixture of corn, black beans and tomatoes.
Prep Time4 hours
Cook Time20 minutes
Total Time4 hours 20 minutes
Course: dinner, lunch
Cuisine: American
Keyword: barbecue chicken, barbecue chicken bowls, cowboy caviar, cowboy caviar barbecue chicken bowls
Servings: 4 bowls
Calories: 630kcal
Cost: $40

Equipment

  • 1 slow cooker optional
  • 1 saucepan to cook quinoa
  • 1 cutting board
  • 1 sharp knife

Ingredients

For the barbecue chicken

  • 2 large chicken breasts (1 pound)
  • 2 tbsp apple cider vinegar
  • ¼ cup barbecue sauce of choice plus more, if preferred

For the cowboy caviar

  • 1 can yellow corn drained, 15 oz
  • 1 can black beans drained, 15 oz
  • 1 cup cherry tomatoes halved
  • ¼ cup red onion diced
  • ¼ cup cilantro chopped
  • 2 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 2 tsp cumin powder
  • pinch of salt and pepper

For the salads

  • ½ cup cooked quinoa
  • 1 lb romaine roughly chopped
  • ½ cup sharp cheddar grated
  • 1 avocado for serving
  • pickled red onions for serving
  • extra barbecue sauce for serving
  • ranch dressing for serving

Instructions

  • Prepare the chicken. In a slow cooker, add the chicken breasts, apple cider vinegar and the barbecue sauce. Add 2 tbsp of water. Cover the pot and let the chicken cook on high for 3-4 hours.
    2 large chicken breasts, 2 tbsp apple cider vinegar, ¼ cup barbecue sauce of choice
  • Using two forks, shred the chicken in the pot. Add more barbecue sauce if desired and mix.
  • Cook the quinoa. In a saucepan, add 1 cup of water and ½ cup of quinoa. Place the pan over high heat and bring to a boil. Then reduce the heat to a simmer and cover the pan with a lid for 15 minutes, until the water is fully absorbed. Set aside.
    ½ cup cooked quinoa
  • Make the cowboy caviar. In a large bowl, mix together the corn, beans, tomatoes, cilantro and red onion. Add in the cumin, red wine vinegar, olive oil, salt and pepper. Stir together.
    1 can yellow corn, 1 can black beans, 1 cup cherry tomatoes, ¼ cup red onion, ¼ cup cilantro, 2 tbsp red wine vinegar, 3 tbsp olive oil, 2 tsp cumin powder, pinch of salt and pepper
  • Assemble! Place quinoa in the bottom of the bowl and top with chopped romaine. Add the chicken and a few spoonfuls of cowboy caviar. Top with avocado, cheese, and pickled red onions. Drizzle with barbecue sauce or ranch for dressing.
    1 lb romaine, ½ cup sharp cheddar, 1 avocado, pickled red onions, extra barbecue sauce, ranch dressing