BBQ Chicken Salad
5
Points®
Total time: 26 min • Prep: 18 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Toss this everything-but-the-kitchen-sink smokehouse salad in a no time. The BBQ sauce can be made up to 5 days ahead if kept refrigerated. The convenience of package seasoning blends and a bevy of canned vegetables to round out the fresh ones keeps things super easy with lots of flavor and satisfying crunch. Try this with sliced lean pork or steak or toss in a handful of cooked shrimp. A smattering of chopped fresh cilantro would add a refreshing note to the mix. Pack it to go for a school or workday lunch. Keep the components separate—salad, chicken, dressing, and garnishes—and toss just before you're ready to dig in.
Ingredients
Canned tomato sauce
½ cup(s)
Honey mustard
1 Tbsp
Dried seasoning mix
1 Tbsp
Dark brown sugar
2 tsp
Onion powder
1 tsp
Worcestershire sauce
½ tsp
Uncooked skinless boneless chicken breast
1 pound(s)
Kosher salt
½ tsp
Black pepper
¼ tsp
Chopped romaine lettuce
6 cup(s), shredded
Grape tomatoes
2 cup(s)
Red bell pepper
1 medium
Canned black beans
½ cup(s)
Canned yellow corn
½ cup(s)
Reduced fat ranch dressing
¼ cup(s)
Semisoft goat cheese
¼ cup(s)
Scallions
¼ cup(s), chopped or sliced
Instructions
1
Preheat a grill or grill pan to high heat.
2
In a medium bowl, combine tomato sauce, mustard, BBQ seasoning, sugar, onion powder and Worcestershire sauce; set aside.
3
Season chicken with salt and pepper. Cook chicken, flipping once, until almost done, about 2 minutes per side. Next, baste chicken with reserved sauce a few times, flipping on grill while coating both sides with sauce, and cook until done, about 1 to 2 minutes more. Remove chicken to a cutting board and let rest for a few minutes before slicing.
4
In a large serving bowl, combine lettuce, tomatoes, pepper, beans, corn and dressing; toss to coat. Top salad with chicken; garnish with cheese and scallions. Yields about 2 1/2 cups salad, 3 ounces chicken, 1 tablespoon cheese and 1 tablespoon scallions per serving.
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