Barbecue Chicken Chopped Salad
  • Servings: 4
  • 8 oz. boneless, skinless chicken breast
  • 2 tbsp barbecue sauce
  • 8 cups washed and chopped romaine lettuce
  • 4 tbsp chopped fresh basil
  • 1/2 cup black beans
  • 1/2 cup frozen sweet corn, thawed
  • 2 corn tortillas, cut into strips, baked in the oven until crispy
  • 4 tbsp shredded colby or Monterey Jack cheese
  • 3 Roma tomatoes, diced
  • 1/2 cup chopped green onions
  • 1/2 avocado, sliced
  • 4 tbsp reduced fat ranch dressing
  1. Grill, sear or bake chicken breast until done.
  2. Heat the barbecue sauce.
  3. Dice the chicken and mix with the barbecue sauce.
  4. Mix the lettuce, cilantro, and basil together and place in four medium bowls.
  5. Divide black beans and corn evenly among the bowls.
  6. Place even amounts of the chicken mixture, cheese, tomatoes, and avocado in each bowl. Top with tortilla strips and green onions.
  7. Serve one tablespoon of rach dressing with each salad.
Submitted by Christine Anderson, HR