CPK’s Barbecue Chicken Chopped Salad (Copy-Cat)
Ingredients
- ½ cup The Best Skinny Ranch Dressing (3 ingredients) or your favorite store-bought reduced-fat ranch, see shopping tips
- 2 cups cooked chicken breasts, chopped, skinned removed
- ½ cup Sweet Baby Ray’s barbecue sauce or your favorite
- 8 cups romaine lettuce, chopped
- 2 cups grape or cherry tomatoes, cut in half
- 1½ cups jicama, peeled and chopped
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup fresh corn, cut off the cob (or frozen and thawed)
- 1 cup red onion, chopped
- ¾ cup reduced-fat yellow tortilla chips, crushed
- 1 lime, cut into 4 pieces, optional
Instructions
- Prepare the ranch dressing or use a store-bought one. Refrigerate until ready to use.
- In a small bowl, add the chicken and toss with ¼ cup of barbecue sauce.
- On 4 dinner size plates, place 2 cups lettuce on each. Divide and place chicken on top of the lettuce. Drizzle 1 tablespoon of remaining barbecue sauce over the top of the chicken on each salad. Add to each, beans, tomatoes, corn, onions, all around the plate. Sprinkle the tortilla chips on top and drizzle the ranch dressing on top of each salad or serve on the side. Or, in a large bowl, add all salad ingredients and toss with ranch dressing and barbecue sauce.
- Garnish with one lime piece and serve.
Nutrition
Serving: 4cupsCalories: 407kcalCarbohydrates: 19gProtein: 35gFat: 10gSaturated Fat: 1gCholesterol: 46mgSodium: 828mgFiber: 12gSugar: 10gBlue Smart Points: 7Green Smart Points: 12Plus Points: 7