Bbq Chicken Chopped Salad 7 Ww Points Recipes

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

GRILLED CHICKEN CHOPPED SALAD

Grilled Chicken Chopped Salad image

Layered desserts always grab my family's attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a healthy salad in an eye-catching way. I'm happy to say that it worked. -Christine Hadden, Whitman, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 pound chicken tenderloins
6 tablespoons zesty Italian salad dressing, divided
2 medium zucchini, quartered lengthwise
1 medium red onion, quartered
2 medium ears sweet corn, husks removed
1 bunch romaine, chopped
1 medium cucumber, chopped
Additional salad dressing, optional

Steps:

In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.

Nutrition Facts : Calories 239 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

BBQ CHICKEN CHOPPED SALAD

BBQ Chicken Chopped Salad image

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

Ingredients

corn tortilla strips
1/2 cup ranch dressing
1 tablespoon olive oil
1 tablespoon garlic, minced
1 teaspoon soy sauce
1 teaspoon salt
1 lb skinless chicken breast
1/4 cup barbecue sauce
10 ounces mixed salad greens (romaine and iceberg)
1/8 cup fresh basil
1/2 lb jicama, cut into strips
1 cup monterey jack cheese, shredded
1/2 cup black beans, drained
1/2 cup corn kernel, drained
1/2 teaspoon cilantro, chopped
1 lb tomatoes, diced
1/4 cup barbecue sauce
1/8 cup scallion, thinly sliced
2 slices smoked bacon, fried

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

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