Bbq Chicken Chopped Salad Recipes

CPK BBQ CHICKEN SALAD (COPYCAT RECIPE)

CPK BBQ Chicken Salad (Copycat Recipe) image

This CPK BBQ Chicken Salad is one you're going to want to make! Light, very flavorful, and cheaper than going to a restaurant! Holla!

Provided by California Pizza Kitchen's Copycat Recipe

Categories Salad

Time 20m

Number Of Ingredients 12

Ingredients

4 cups romaine lettuce (chopped )
3 large fresh basil leaves (chopped)
3 tablespoons fresh cilantro (chopped )
1/4 cup black beans (rinsed and drained )
1/4 cup sweet corn (drained )
1/4 cup monterey jack cheese (or mozzarella cheese (grated))
1/4 cup jicama (peeled and diced )
1/4-1/2 cup prepared ranch dressing (such as Hidden Valley)
1 large tomato (diced)
1 ripe avocado (sliced)
1 leftover grilled chicken breast (chilled and diced)
1/4-1/2 cup prepared bbq sauce (such as KC Masterpiece Original)

Steps:

In a large bowl, combine lettuce with basil, cilantro, black beans, corn, cheese and jicama. Toss with ranch dressing {as much as you'd like} and divide between two serving bowls.
Place diced tomatoes around the edges of each bowl, top with avocado slices and diced grilled chicken. Drizzle bbq sauce over top the whole thing and serve.
*If you did not grill your chicken with BBQ sauce, dice your cooled chicken breast, toss in a little bbq sauce, place on salad and drizzle with more sauce.

Nutrition Facts : Calories 506 kcal, Carbohydrate 42 g, Protein 11 g, Fat 36 g, SaturatedFat 7 g, Cholesterol 22 mg, Sodium 792 mg, Fiber 13 g, Sugar 18 g, ServingSize 1 serving

BBQ CHICKEN SALAD

BBQ Chicken Salad image

This healthy, flavorful salad comes together so quickly, and it is guaranteed to be a hit with your entire family!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chopped romaine lettuce
1 Roma tomato, diced
3/4 cup canned corn kernels, drained
3/4 cup canned black beans, drained and rinsed
1/4 cup diced red onion
1/4 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup Ranch dressing
1/4 cup BBQ sauce
1/4 cup tortilla strips

Steps:

Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately, topped with tortilla strips.

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

BBQ CHICKEN SALAD

BBQ Chicken Salad image

This is a great way to use up grilled chicken leftovers. Serve on a bed of greens.

Provided by Deborah Noe

Categories Salad

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
½ red onion, diced
1 (8.75 ounce) can sweet corn, drained
¼ cup barbeque sauce
2 tablespoons fat-free mayonnaise

Steps:

Preheat grill for high heat.
Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 23.6 g, Cholesterol 33.6 mg, Fat 2.2 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 473.3 mg, Sugar 9.8 g

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