BBQ Chicken Salad

Name: BBQ Chicken Salad
Prep time: 18 min
Cook time: 8 min
Total time: 26 min
Yield: 4 servings
Cuisine: American,Southern
Ingredients: 0.5 cup(s) Canned tomato sauce; 1 Tbsp Honey mustard; 1 Tbsp Dried seasoning mix BBQ variety; 2 tsp Dark brown sugar; 1 tsp Onion powder; 0.5 tsp Worcestershire sauce; 1 pound(s) Uncooked skinless boneless chicken breast pounded 1/4-inch thick; 0.5 tsp Kosher salt or to taste; 0.25 tsp Black pepper or to taste; 6 cup(s), shredded Chopped romaine lettuce; 2 cup(s) Grape tomatoes halved; 1 medium Red bell pepper chopped; 0.5 cup(s) Canned black beans rinsed and drained; 0.5 cup(s) Canned yellow corn; 0.25 cup(s) Reduced fat ranch dressing; 0.25 cup(s) Semisoft goat cheese crumbled; 0.25 cup(s), chopped Scallions chopped

Points®

Total Time

26 min

Prep

18 min

Cook

8 min

Serves

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, BBQ variety

Dark brown sugar

2 tsp

Onion powder

1 tsp

Worcestershire sauce

½ tsp

Uncooked skinless boneless chicken breast

1 pound(s), pounded 1/4-inch thick

Kosher salt

½ tsp, or to taste

Black pepper

¼ tsp, or to taste

Chopped romaine lettuce

6 cup(s), shredded

Grape tomatoes

2 cup(s), halved

Red bell pepper

1 medium, chopped

Canned black beans

½ cup(s), rinsed and drained

Canned yellow corn

½ cup(s)

Reduced fat ranch dressing

¼ cup(s)

Semisoft goat cheese

¼ cup(s), crumbled

Scallions

¼ cup(s), chopped, chopped

Instructions

Preheat a grill or grill pan to high heat.
In a medium bowl, combine tomato sauce, mustard, BBQ seasoning, sugar, onion powder and Worcestershire sauce; set aside.
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.
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.

Notes

The BBQ sauce can be made up to 5 days ahead – feel free to play with other types of mustard or seasonings. The chicken can be grilled, sliced and chilled until ready to serve. The beauty of this salad is that you can really use any mix of greens and veggies you have on hand –try baby spinach, sliced celery, chopped or shredded carrot, cucumber, mushrooms and other types of peppers. Use up leftover plain tomato sauce with this quick and easy BBQ sauce recipe.

BBQ Chicken Salad

Ingredients

Instructions

Notes

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