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BBQ chicken chopped salad
4
Keep an easy-open container of corn in the freezer instead of opening a new bag each time. Don't use dried basil or cilantro as a replacement for the fresh varieties. The tortillas are included to add crunch and can be omitted, if desired.
- Chicken breast, raw, 8 oz(s), boneless & skinless
- Barbecue sauce, low sodium, 2 tbsp(s)
- Romaine lettuce, 8 cup(s), shredded
- Cilantro, fresh, 4 tbsp(s), chopped
- Basil, fresh, 4 tbsp(s), chopped
- Black beans, low-sodium, ½ cup(s)
- Frozen sweet corn kernels, any type, ½ cup(s), thawed
- Corn tortilla, 2 x 4-inch tortilla(s), cut into strips, baked in oven until crispy
- Colby, 4 tbsp(s), shredded, or Monterey Jack cheese
- Plum (Roma) tomato, 3 plum tomato(es), diced
- Green onion, ¼ cup(s), chopped
- Avocado, ½ medium avocado(s), sliced
- Ranch dressing, 4 tbsp(s), reduced-fat
Method
Grill, sear or bake chicken breast until done.
Heat the BBQ sauce. Dice the chicken and mix with the BBQ sauce.
Mix the lettuce, cilantro and basil together and place in four medium bowls.
Divide the black beans and corn evenly among the bowls. Place even amounts of the chicken mixture, cheese, tomatoes and avocado in each bowl. Top with tortilla strips and green onions.
Serve 1 tablespoon of ranch dressing with each salad.
Nutrition facts per serving
Makes 4 servings
Food Groups
|
V
|
1.1 |
|
F
|
0 |
|
C
|
0.4 |
|
PD
|
1.1 |
|
Ft
|
2.3 |
|
S
|
0.2 |
Nutrition Facts
| Calories | 297 |
| Total Fat | 15 g |
| - Saturated Fat | 3.4 g |
| Cholesterol | 52 mg |
| Sodium | 274 mg |
| Total Carbohydrate | 22.8 g |
| - Dietary Fiber | 7.2 g |
| - Total Sugars | 6.6 g |
| -- Added Sugars | 0 g |
| Protein | 19.5 g |
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