Bbq Chicken Chopped Salad 7 Ww Points Recipes

BBQ CHICKEN SALAD

BBQ Chicken Salad image

Toss this everything-but-the-kitchen-sink smokehouse salad in a no time. The BBQ sauce can be made up to 5 days ahead if kept refrigerated. The convenience of package seasoning blends and a bevy of canned vegetables to round out the fresh ones keeps things super easy with lots of flavor and satisfying crunch. Try this with sliced lean pork or steak or toss in a handful of cooked shrimp. A smattering of chopped fresh cilantro would add a refreshing note to the mix. Pack it to go for a school or workday lunch. Keep the components separate-salad, chicken, dressing, and garnishes-and toss just before you're ready to dig in.

Time 26m

Yield 4 servings

Number Of Ingredients 17

Ingredients

0.5 cup(s) Canned tomato sauce
1 Tbsp Honey mustard
1 Tbsp Spiced seasoning mix BBQ variety
2 tsp Dark brown sugar
1 tsp Onion powder
0.5 tsp Worcestershire sauce
1 pound(s) Uncooked boneless skinless chicken breast(s) pounded 1/4-inch thick
0.5 tsp Kosher salt or to taste
0.25 tsp Black pepper or to taste
6 cup(s), shredded Chopped romaine lettuce
2 cup(s) Grape tomatoes halved
1 medium Sweet red pepper(s) chopped
0.5 cup(s) Canned black beans rinsed and drained
0.5 cup(s) Canned yellow corn
0.25 cup(s) Reduced fat ranch dressing
0.25 cup(s) Semisoft goat cheese crumbled
0.25 cup(s) Uncooked scallion(s) chopped

Steps:

Preheat a grill or grill pan to high heat.
In a medium bowl, combine tomato sauce, mustard, BBQ seasoning, sugar, onion powder and Worcestershire sauce; set aside.
Season chicken with salt and pepper. Cook chicken, flipping once, until almost done, about 2 minutes per side. Next, baste chicken with reserved sauce a few times, flipping on grill while coating both sides with sauce, and cook until done, about 1 to 2 minutes more. Remove chicken to a cutting board and let rest for a few minutes before slicing.
In a large serving bowl, combine lettuce, tomatoes, pepper, beans, corn and dressing; toss to coat. Top salad with chicken; garnish with cheese and scallions. Yields about 2 1/2 cups salad, 3 ounces chicken, 1 tablespoon cheese and 1 tablespoon scallions per serving.

Nutrition Facts : Calories 556 kcal

BBQ CHICKEN CHOPPED SALAD, (7 WW POINTS)

BBQ Chicken Chopped Salad, (7 Ww Points) image

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

Ingredients

3 ounces cooked boneless skinless lean chicken breasts, chopped
2 tablespoons barbecue sauce, divided (with about 45 calories per 2-tbsp. serving)
4 cups chopped romaine lettuce
1 plum tomato, chopped
1/4 cup peeled and chopped jicama
3 tablespoons canned black beans, drained and rinsed
3 tablespoons canned sweet corn, drained
2 tablespoons chopped scallions
1 tablespoon chopped cilantro
1 tablespoon chopped basil
2 tablespoons shredded fat-free cheddar cheese
5 baked corn tortilla chips, broken into bite-sized pieces
2 tablespoons fat free ranch dressing

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

WW 7 POINTS - GRILLED CHICKEN AND PECAN SALAD

Ww 7 Points - Grilled Chicken and Pecan Salad image

Make and share this Ww 7 Points - Grilled Chicken and Pecan Salad recipe from Food.com.

Provided by mariposa13

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 (1/4 lb) skinless chicken breast half
1/2 cup apple cider
1 tablespoon cider vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/2 teaspoon chopped fresh thyme
1 tablespoon walnut oil
2 cups torn arugula, rinsed and dried
1 1/2 cups mixed salad greens
1 cup thinly sliced Belgian endive
1 granny smith apple, cored and thinly sliced
1/4 cup pecans, toasted

Steps:

Spray grill or broiler rack with nonstick spray.
Prepare grill or preheat broiler.
Grill/broil chicken 5 inches from heat, turning occasionally until cooked through.
Let cool, thinly slice on diagonal.
Bring cider to boil in small saucepan and cook until reduced by two-thirds.
Transfer cider to a bowl, add the vinegar, Worcestershire sauce, hot pepper sauce, and thyme.
Gradually whisk in the oil.
Combine arugula, mixed greens, and endive in large bowl.
Add apple and half the dressing, gently toss to coat.
Top with chicken and pecans.
Drizzle chicken with remaining dressing and serve.

Nutrition Facts : Calories 226, Fat 9.9, SaturatedFat 1.1, Cholesterol 65.8, Sodium 102.2, Carbohydrate 6.7, Fiber 2, Sugar 4.2, Protein 27.3

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