Recipe - BBQ Chicken Salad


A chicken salad that's as fast as it is delicious.  

Serves 4

  • 12 ounces cooked chicken breast, shredded into bite sized pieces
  • ¼ cup BBQ sauce
  • 8 cups romaine and spinach, torn
  • 12 large fresh basil leaves, chopped
  • ½ small jicama, cut into medium dice (optional)
  • 1 15-ounce can black beans, rinsed and drained
  • ½ 15-ounce can corn, drained (or frozen and thawed)
  • 3 tablespoons cilantro, chopped (optional)
  • 2 large tomatoes, cut into medium dice

Yogurt Dressing

  • 1 cup low-fat yogurt
  • ¼ cup fat-free sour cream
  • 1/8 teaspoon dry mustard
  • 2 teaspoons apple cider vinegar
  • 1 clove garlic, crushed
  • 1 green onion, thinly sliced, white and light green parts only
  • Pinch black pepper 
  1. Put chicken into bowl with BBQ sauce and toss to coat.
  2. In a large salad bowl, toss together remaining ingredients, except for tomatoes. Top salad with chicken and circle with tomatoes.
  3. Serve with dressing on the side.

Salad with dressing: 416 calories, 37 gm protein, 52 gm carbohydrate, 5 gm fat, 2 gm sat fat, 1 gm mono fat, 78 mg cholesterol, 10 fiber, 628 mg sodium