BBQ Chicken Chopped Salad recipe

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Ingredients

1 head romaine lettuce, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can sweet corn, drained
1 red bell pepper, chopped
1 cup peeled, shredded jicama
1 cup shredded carrots
4 scallions, thinly sliced
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
3 limes, divided
1 (6 ounce) package cooked chicken breast strips (such as Foster Farms®)
2 tablespoons barbeque sauce
1 avocado - peeled, pitted, and cubed

Nutrition Info

279.7 calories
carbohydrate: 40.6 g
cholesterol: 21.3 mg
fat: 8.3 g
fiber: 12.8 g
protein: 16.3 g
saturatedFat: 1.5 g
servingSize: -
sodium: 580.8 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix lettuce, black beans, corn, red bell pepper, jicama, carrots, scallions, basil, and cilantro together in a large bowl. Juice 2 limes and drizzle juice over salad, toss lightly.

  2. Combine chicken and barbeque sauce in a microwave-safe bowl, heat in microwave until chicken is warmed through, about 45 seconds.

  3. Arrange chicken and avocado on top of the salad and squeeze remaining lime over salad.

Recipe Yield

6 servings

Recipe Note

This healthy salad was adapted from one I ate at California Pizza Kitchen. The lime juice intensified by the jicama draws out the flavor of the vegetables, so an oil- or cream-based dressing is not necessary.

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