BBQ chicken, corn & slaw salad
Salad (zero SmartPoints values)
200 g, shredded cabbage and carrots
1 medium, sliced
Newman's Own Ranch Dressing
Chicken breast, skinless, grilled
1 individual, medium, chopped
Sweetcorn, frozen, boiled
- In medium bowl, toss the cabbage, carrots, spring onion and ranch dressing. Divide the salad between 2 bowls.
- Add the chicken and barbecue sauce to a small bowl. Toss to coat, then divide between the same bowls.
- Top each bowl with sweetcorn. Serve immediately, or cover and refrigerate for up to 1 day.