Love this salad. Love it. I have made it few times so far and just kept the extra ingredients, separately, in the fridge and assembled them right before meals. I never bought jicama before, but it’s really good. Refreshing, slightly sweet. Don’t skip it! I found this recipe on Hungry Girl, a site I have mixed feelings about. A lot of the food that is recommended is fake food. Very artificial. But then sometimes there are gems like this, where you use fresh ingredients for a very healthy meal.
BBQ Chicken Salad
3 oz. cooked boneless skinless lean chicken breast, chopped
2 tbsp. BBQ sauce, divided
4 cups chopped romaine lettuce
1 plum tomato, chopped
1/4 cup peeled and chopped jicama
3 tbsp. canned black beans, drained and rinsed
3 tbsp. canned sweet corn kernels, drained
2 tbsp. chopped scallions
1 tbsp. chopped cilantro
1 tbsp. chopped basil
2 tbsp. shredded fat-free cheddar cheese (Note: I don’t use fat-free cheese)
5 baked tortilla chips, broken into bite-sized pieces
2 tbsp. fat-free ranch dressing (Note: I use light, but not fat-free ranch)
Place chicken and 1 1/2 tbsp. BBQ sauce in a small bowl and toss to coat. Set aside. Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, cilantro, and basil. Add the saucy chicken and top with cheese and tortilla chips. To make the dressing, mix remaining 1/2 tbsp. BBQ sauce with ranch dressing. Serve and enjoy!
MAKES 1 SERVING
Serving Size: 1 large salad (entire recipe)
Calories: 367
Fat: 3.5g
Sodium: 1,046mg
Carbs: 51.5g
Fiber: 9.5g
Sugars: 17g
Protein: 36.5g
POINTS® value 7*