Barbecue Ranch Chicken Salad
5
Points®
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
20 oz
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Chopped romaine lettuce
6 cup(s)
Grape tomatoes
2 cup(s)
Bell pepper
1 item(s), medium
Canned black beans
½ cup(s)
Canned corn
½ cup(s)
Reduced fat ranch dressing
¼ cup(s)
Semisoft goat cheese
¼ cup(s)
Uncooked scallions
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
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