BBQ chicken chopped salad

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  8 oz or 227g

• Barbecue sauce

  Low sodium

  2 tbsp or 35g

• Lettuce

  Romaine or cos, raw

  8 cup shredded or 376g

• Cilantro

  Coriander - Freshdirect

  4 tablespoon or 4g

• Basil

  Fresh

  4 tbsp, chopped or 11g

• Black beans

  Mature seeds, raw

  ½ cup or 97g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  ½ cup kernels or 82g

• Tortilla chips

  Snacks, unsalted, white corn

  2 ⅔ tbsp or 4g

• Monterey cheese

  Includes Pepper Jack

  ¼ cup, diced or 33g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  300g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ¼ cup, chopped or 25g

• Avocados

  Raw, All commercial varieties

  ½ fruit or 101g

• Ranch dressing

  Salad dressing, Kraft brand

  4 tbsp or 58g

Directions

1. Grill, sear or bake chicken breast until done. Heat the BBQ sauce. Dice the chicken and mix with the BBQ sauce. Mix the lettuce, cilantro and basil together and place in four medium bowls. Divide the black beans and corn evenly among the bowls. Place even amounts of the chicken mixture, cheese, tomatoes and avocado in each bowl. Top with tortilla strips and green onions. Serve 1 tablespoon of ranch dressing with each salad.
2. Recipe by: Mayo Clinic Diet (source: https://diet.mayoclinic.org/us/member/menu-recipes/recipe-finder?id=3902)

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