BBQ CHICKEN CHOPPED SALAD
This healthy salad was adapted from one I ate at California Pizza Kitchen. The lime juice intensified by the jicama draws out the flavor of the vegetables, so an oil- or cream-based dressing is not necessary.
Provided by Shanon
Categories Salad
Time 21m
Yield 6
Number Of Ingredients 13
Steps:
- Mix lettuce, black beans, corn, red bell pepper, jicama, carrots, scallions, basil, and cilantro together in a large bowl. Juice 2 limes and drizzle juice over salad; toss lightly.
- Combine chicken and barbeque sauce in a microwave-safe bowl; heat in microwave until chicken is warmed through, about 45 seconds.
- Arrange chicken and avocado on top of the salad and squeeze remaining lime over salad.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 40.6 g, Cholesterol 21.3 mg, Fat 8.3 g, Fiber 12.8 g, Protein 16.3 g, SaturatedFat 1.5 g, Sodium 580.8 mg, Sugar 7.2 g
SLOW COOKER BBQ CHICKEN CHOPPED SALAD
I never thought I could get my husband on board for eating a salad for dinner but the BBQ chicken really gives this some substance. The way this salad is served is perfect for the pickiest eater because it allows the diners to pick and choose which veggies they like. This dish has easily won a place on my table for the summer months. The veggies can be swapped out for whatever you like or whatever is fresh in your garden.
Provided by Christine Hadden @chadden1220
Categories Lettuce Salads
Number Of Ingredients 9
Steps:
- Place chicken breasts in slow cooker. Cover with BBQ sauce and cook on low for 4 hours.
- Chop vegetables and egg into bite-size pieces, being sure to keep the size uniform.
- When chicken is cooked through remove from the slow cooker. Cut into pieces that match the size of the veggies.
- Arrange everything EXCEPT lettuce on a large platter, placing chicken in the center.
- Place lettuce on serving plates and allow diners to top with the salad ingredients. Serve with your favorite dressing (ranch recommended).
BBQ CHICKEN CHOPPED SALAD
Recipe adapted from California Pizza Kitchen but made a bit more simple from ready bought ingredients. Use Sweet Baby Ray's Honey BBQ Sauce for the tangiest, sweetest salad.
Provided by Gillian Spence
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Make the chicken: stir together olive oil, garlic, soy sauce and salt. Turn the chicken breasts in the marinade and let sit for 15 minutes. Grill the breasts until cooked through. Cut into strips, and toss with barbecue sauce.
- In a large mixing bowl, toss togetrher lettuce, basil, jicama, cheese, beans, corn, cilantro, dressing and tortilla strips. Transfer to chilled plates.
- Surround each salad with tomatoes and chips, top each salad with chicken and drizzle with barbecue sauce.
- Garnish with scallions and bacon.
Nutrition Facts : Calories 547.1, Fat 31.7, SaturatedFat 9.4, Cholesterol 103.7, Sodium 1534.5, Carbohydrate 25.5, Fiber 7.2, Sugar 6.7, Protein 40
BBQ CHICKEN CHOPPED SALAD, (7 WW POINTS)
From hungry girl! here is what she says: Attention, Choppers! Finally! We're making over California Pizza Kitchen's world-famous BBQ chicken chopped salad, with our own special dressing. YAY!!! (the salad from cpk has 1,269 calories and is about 25 ww points
Provided by punkyluv
Categories < 30 Mins
Time 20m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- Place chicken and 1 1/2 tablespoons 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 tablespoons BBQ sauce with ranch dressing. Serve and enjoy!
- MAKES 1 SERVING.
- Serving Size: 1 large salad (entire recipe).
- Calories: 367Fat: 3.5gSodium: 1,046mgCarbs: 51.5gFiber: 9.5gSugars: 17gProtein: 36.5g
- POINTS® value 7*.
Nutrition Facts : Calories 331.1, Fat 10.3, SaturatedFat 2.7, Cholesterol 56.4, Sodium 713.2, Carbohydrate 37.1, Fiber 11, Sugar 8.4, Protein 25.4
BBQ CHICKEN CHOPPED SALAD
Steps:
- To make the dressing: In large bowl, stir together mustard and cold water to form a paste. Set aside for 10 minutes. Add mayonnaise, buttermilk, sour cream, vinegar, green onions, garlic, parsley, Worcestershire, dill, oregano, pepper and basil. Whisk together until smooth. Cover and refrigerate. To make the grilled chicken: Preheat the grill or broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce and salt. Add the chicken and cover with marinade for 15 minutes. Grill chicken for 5 to 6 minutes per side, or until cooked through. Chill thoroughly in the refrigerator. Cut the chicken into 3/4-inch cubes and toss with the barbecue sauce to coat well. Cover and refrigerate. To assemble the salad: In a large mixing bowl, toss together the lettuces, basil, jicama, cheese, beans, corn, cilantro, 1 to 1 1/2 cups of dressing (just until lightly coated; there will be extra) and half the tortilla strips. Transfer the salad to chilled serving plates. Surround each salad with diced tomatoes and the remaining tortilla strips. Top each salad with chunks of chicken and drizzle the chicken with barbecue sauce and garnish with the green onions.
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