Photo of Barbecue ranch chicken salad by WW

Barbecue ranch chicken salad

8
4
4
SmartPoints® value per serving
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Canned tomato sauce

½ cup(s)

Honey mustard

1 tbsp(s)

Barbecue seasoning blend

1 tbsp(s)

Dark brown sugar

2 tsp(s)

Onion powder

1 tsp(s)

Worcestershire sauce

½ tsp(s)

Uncooked boneless skinless chicken breast(s)

20 oz

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Chopped romaine lettuce

6 cup(s)

Grape tomatoes

2 cup(s), halved

Uncooked bell pepper(s)

1 item(s), medium, medium, red variety, chopped

Canned black beans

½ cup(s), rinsed and drained

Canned corn kernels

½ cup(s), rinsed and drained

Reduced fat ranch dressing

¼ cup(s)

Semisoft goat cheese

¼ cup(s), crumbled

Uncooked scallion(s)

¼ cup(s)

Instructions

  1. Stir together tomato sauce, honey mustard, barbecue seasoning, brown sugar, onion powder, and Worcestershire sauce in small bowl. Set aside.
  2. Heat ridged grill pan over medium-high heat. Sprinkle chicken with salt and black pepper. Place chicken in grill pan and cook, turning once, until almost done, about 6 minutes. Brush chicken with tomato-sauce mixture and cook, turning and brushing with sauce, until cooked through, about 2 minutes longer. Transfer chicken to cutting board and cut into slices.
  3. Meanwhile, divide lettuce evenly among 4 plates. Top evenly with tomatoes, bell pepper, black beans, and corn. Top each salad with 1 chicken breast, drizzle evenly with dressing, and sprinkle evenly with goat cheese and scallions.
  4. Serving size: 1 salad

Notes

Make an extra batch of the grilled chicken to use Chicken Salad for BBQ chicken sandwiches later in the week.