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, 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