When grilling chicken, cook extra to use in this dish for your next delicious meal. This lighter barbecue chicken mixture uses skinless shredded chicken breast blended with barbecue sauce and green onions. A light dressing finishes it off.
2 C. sliced grilled chicken breast, chilled
1 C. black beans (about one (15 oz.) can), drained and rinsed
1/2 C. barbecue sauce (mild or hot, depending on your preference)
1/2 C. fresh, chopped cilantro (optional)
1/4 C. finely chopped green onions
8 C. coarsely chopped Romaine lettuce or other dark salad greens
2 medium tomatoes, chopped (about 2 C.)
1 C. frozen corn, microwaved just until defrosted
1/3 C. light ranch dressing (light blue cheese can also be used)
Handful of baked tortilla chips (optional)
Add chicken, beans, barbecue sauce, cilantro (if desired) and green onions to a medium bowl and toss to blend well; set aside. In large salad bowl, add salad greens, tomatoes, and corn and toss to mix. Portion mixture evenly into 4 individual salad bowls and top with a fourth of the chicken mixture. Drizzle light ranch dressing evenly over the top of the four salad servings. Garnish each serving with a couple of tortilla chips, if desired.
Exchanges or food group servings: 1 STARCH, 2 VEG, 1/2 FAT, 2 1/2 LEAN MEAT
Nutrients per serving: CALS 306; PROTEIN 20.0g; CARBS 37g; FIBER 8.1g; TOT FAT 9.1g; SAT FAT 0.9g; SODIUM 843mg