BBQ Chicken Salad


Woohoo Pats!! I can’t pretend that I’m some big football fanatic, but even I enjoyed the Super Bowl last night (and I don’t just mean Katy Perry’s humungous lion and the dancing sharks). Whether you’re hungover, sick from too much buffalo sauce (I did get my buffalo chicken dip after all!), or just not looking forward to work on this yucky Monday, this BBQ Chicken Salad is a relatively healthy, bright, and crunchy start to the week – and a good way to clean out your fridge of Super Bowl Leftovers.


BBQ Chicken Salad

Serves 4-5


1 lb chicken breasts

1/4 cup BBQ sauce

3 heads romaine lettuce, chopped

1 pint cherry tomatoes, quartered

1/2 small red onion, diced

1 can corn, drained

1 can black beans, drained

shredded cheddar cheese

crushed tortilla chips

ranch dressing

1. Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Season chicken with salt & pepper on both sides, then brush with BBQ sauce. Place on baking sheet and roasted for about 25 minutes until cooked through. Once the chicken is cool enough to handle, cut into cubes.

2. To assemble the salad, layer romaine, tomatoes, onion, black beans, corn, and chicken. Sprinkle with cheese and crushed tortilla chips. Drizzle with ranch dressing and some extra BBQ sauce on top.



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