We’ve been having salad for dinner a lot around here. A lot. Salads are a great way to quickly put together a bunch of things I love and have dinner on the table quickly. It makes for an easy night for us.
I know that topping lettuce with fried wonton strips, shredded cheese, and creamy dressing probably doesn’t seem like a healthy option but I assure you it is. This barbecue chicken salad weighs in around 29 grams of protein and has 6 grams of fiber. You can certainly change things around to meet your dietary needs, that’s just one more benefit to salad.
Barbecue Chicken Salad
- 1 Tbsp. olive oil (optional depending on cooking method)
- 1 lb. boneless, skinless chicken breasts pounded or sliced horizontally to about 1/2 inch thick
- Kosher salt and ground black pepper, to taste
- 6 cups chopped romaine or butter lettuce
- 1 C. grape or cherry tomatoes, sliced in half
- 3/4 C. canned corn kernels, drained or fresh corn kernels
- 3/4 C. canned black beans, drained and rinsed
- 1/4 C. diced red onion
- 1/4 C. shredded Monterey Jack cheese
- 1/2 C. shredded cheddar cheese
- 1/4 C. your favorite Ranch dressing
- 1/4 C. your favorite barbecue sauce
- 1/4 cup tortilla strips
Sprinkle both sides of chicken with salt and pepper to taste.
You can grill the chicken if desired or you can follow the directions below and cook it in a skillet.
If preparing the chicken in a skillet, heat the olive oil in a skillet over medium-high heat.
Add the chicken to the skillet and cook, flipping once, for about 3-4 minutes per side until the chicken is cooked through.
Set aside and let cool before cutting the chicken into bite-sized pieces.
Place the lettuce in a large serving bowl.
Top with the chicken, corn, tomato, beans, onion, and cheeses.
Drizzle the ranch dressing and barbecue sauce over the top of the salad and gently toss to combine.
Top with the tortilla strips and serve immediately.
Makes 4 servings.
Source: slightly adapted from Damn Delicious