TOP OF THE CHOPS BBQ CHICKEN SALAD
Steps:
- Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, and cilantro.
- In a small bowl, coat chicken with BBQ sauce. Transfer to the large bowl.
- Top salad with cheese and tortilla pieces.
Nutrition Facts : Calories 389
BARBECUE CHICKEN COBB SALAD
I turned barbecue chicken into a major salad with romaine and carrots, sweet peppers and avocados. That's how I got my family to eat more veggies. -Camille Beckstrand, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 3h30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker; cut into bite-sized pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, avocado, vegetables, eggs, bacon and cheese over romaine. Drizzle with dressing.
Nutrition Facts : Calories 571 calories, Fat 26g fat (9g saturated fat), Cholesterol 192mg cholesterol, Sodium 1314mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 7g fiber), Protein 39g protein.
TOP-OF-THE-CHOPS BBQ SALAD
Steps:
- Place the cooked 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 the remaining 1/2 tablespoon BBQ sauce with ranch dressing. Serve and enjoy!
Nutrition Facts : Calories 364, Fat 3.5 grams, Sodium 1,046 milligrams, Carbohydrate 51.5 grams, Fiber 9.5 grams, Protein 36.5 grams, Sugar 17 grams
CHUNKY BARBECUED CHICKEN SALAD PETERSON
Steps:
- In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, finely chop chipotle and whisk into dressing.
- Discard bones from chicken and cut meat into 1/2-inch pieces. Finely chop enough onion to measure 1/3 cup. Finely chop bell pepper and cilantro separately and add to dressing with chicken and onion, stirring to combine well. Season salad with salt and pepper.
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