Wednesday, April 9, 2014

BBQ Chicken Salad

So I saw this recipe on Pinterest and decided we should have it.  D is always looking for easy recipes and this fit the bill.  It was also quick.  We ended up having it twice in the week, just because it had a lot of taste and was fast.

We changed it up some, more so because D's eyes skipped a line in the recipe, and we had ingredients we didn't know what to use. You can click back to the link for the original recipe.

BBQ Chicken Salad

Photo by ALB

Adapted from Damn Delicious
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Yield 3 servings

1 lb skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
8 cups chopped romaine lettuce
2 Roma tomato, diced
1 cup frozen corn kernels
1 can canned black beans, drained and rinsed
1/4 cup diced red onion
3/8 cup shredded Monterey Jack cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
24 tortilla chips

Heat Pam in a medium skillet over medium high heat.

Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.

To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. (D mixed the ranch and BBQ sauce together).

Serve immediately, topped with tortilla chips.

Nutritional Information (from MyFitnessPal) 
Calories: 649; Total Fat: 23 g; Saturated Fat: 5 g; Monounsaturated Fat: 2 g; Polyunsaturated Fa:t 5 g; Trans Fat: 0 g; Cholesterol: 39 g; Sodium: 1180 mg; Potassium: 143 mg; Total Carbohydrate: 70 g; Dietary Fiber: 11 g; Sugars: 16 g; Protein: 41 g

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