I love a good salad for dinner during the summer months. But it has to be a filling salad in order to work for me and especially for my husband. This salad works perfectly for dinner. It is a large filling salad that is completely delicious. Also, it comes together fairly quickly.
Barbecue Chicken Salad
Ingredients:
- olive oil
- 1 whole wheat tortilla
- barbecue sauce
- 1 small boneless skinless chicken breasts
- 6 cups chopped romaine lettuce
- 2 roma tomatoes, diced
- 1 cup frozen corn, thawed and drained
- 1 cup canned low sodium black beans, drained and rinsed
- 1/4 cup diced red onion
- 1/4 cup shredded monterey jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup light ranch dressing
- 1/4 cup barbecue dressing
Directions:
- Preheat oven to 375º F.
- Brush both sides of a tortilla with olive oil and cut into strips. Place the strips on a baking sheet and bake for 5-10 minutes or until crispy. Watch carefully so it does not burn.
- Heat some olive oil in a skillet over medium high heat. Add in chicken and cook 3-4 minutes per side or until completely cooked, basting with barbecue sauce when it is almost cooked. Cool slightly and cut into bite sized pieces.
- Divide the lettuce between two bowls. Top each bowl with half of the tomatoes, corn, black beans, red onion, monterey cheese and cheddar cheese. Drizzle half of the ranch and barbecue sauce over each bowl. Top each bowl with half of the crispy tortilla strips.
Serves: 2
Calories: 765
Total Fat: 38g
Saturated: 12.3g
Polyunsaturated: 3.2g
Monounsaturated: 15.1g
Trans: 0.2g
Cholesterol: 115.9mg
Sodium: 989.2mg
Potassium: 1,080.3mg
Total Carbs: 64.2g
Dietary Fiber: 12.5g
Sugars: 14.6g
Protein: 51.3g
Vitamin A: 198.4%
Vitamin C: 109.7%
Calcium: 49.3%
Iron: 35.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Damn Delicious.
