Barbecue Ranch Chicken Salad
Ingredients
The salad
-
12
oz
cooked boneless skinless chicken breasts, chopped
-
¾
cup
frozen corn kernels, defrosted to room temperature
-
¾
cup
drained and rinsed canned black beans
-
¾
cup
chopped tomatoes
-
12
tablespoons
tortilla strips
-
½
cup
shredded 2% sharp cheddar cheese
-
1
medium
scallion, sliced
-
12
cups
lettuce
The dressing
-
5
tablespoons
barbecue sauce, divided
-
½
cup
plain nonfat Greek yogurt
-
2
teaspoons
water
-
½
teaspoon
dried parsley
-
¼
teaspoon
dried dill
-
¼
teaspoon
onion powder
-
¼
teaspoon
garlic powder
-
¼
teaspoon
salt
Instructions
- Toss the chopped chicken with 3 tablespoons of barbecue sauce in a bowl.
- In a separate bowl, mix the remaining barbecue sauce with Greek yogurt, water, parsley, dill, onion powder, garlic powder, and salt to make the dressing.
- To assemble the salad, start with a base of 3 cups of lettuce.
- Top with 3 ounces of chicken, 3 tablespoons each of corn, black beans, tomatoes, and tortilla strips.
- Add 2 tablespoons of shredded cheese, ¼ of the sliced scallions, and about 2 ½ tablespoons of dressing.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
9g
Total carbohydrates
31g
Total protein
36g
Sodium
0mg
Cholesterol
0mg
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