Barbecue Ranch Chicken Salad
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Emily Bites · by Emily Bites★ 5.0 (1)

Barbecue Ranch Chicken Salad

NUTRITION · PER SERVING15M COOK
CAL 16%·PRO 64%
CARBS 33G41% OF CAL
5G FIBER0G ADDED0G INTRINSIC16G OTHER11G TOTAL SUGAR
FAT 7G19% OF CAL
2G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Grilled chicken breast salad with corn, black beans, tomatoes, cheddar, and crispy tortilla strips in a barbecue ranch dressing. Hearty and flavorful with layers of texture.

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Nutrition & ingredients

Ingredients

serves 4
  • 12 oz cooked boneless skinless chicken breasts (chopped)
  • 5 tablespoons barbecue sauce (divided (I use Stubb’s Original, I recommend using that or another low sugar sauce))
  • ½ cup plain nonfat Greek yogurt
  • 2 teaspoons water
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried dill
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 12 cups lettuce (I used green leaf, but romaine or spinach would also be great)
  • ¾ cup frozen corn kernels (defrosted to room temperature)
  • ¾ cup drained and rinsed canned black beans
  • ¾ cup chopped tomatoes
  • ½ cup shredded 2% sharp cheddar cheese
  • 12 tablespoons tortilla strips (I used Fresh Gourmet, found near the salad toppings at most grocery stores)
  • 1 medium scallion (sliced)
PREP
15M
SODIUM
658MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.