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Thursday, May 23 2013

Grilled chicken is chopped up and mixed with barbecue sauce for this main-dish salad.

 

 

 
Barbecue Chicken Chop Salad
Recipe from 
Servings: 4 servings
 
 
ingredients
 
  •  
        Salad
  •  
    4-4  ounce  boneless chicken-breast halves, visible fat
  •  
        Salt and pepper to taste
  •  
     tablespoons  barbecue sauce
  •  
    10  cups  finely shredded romaine lettuce
  •  
     cups  seeded, diced, chopped tomatoes
  •  
    1 1/2  cups  seeded, diced cucumber
  •  
     cups  diced zucchini
  •  
     ounces  light cheddar cheese, finely shreddedChopped red onion
  •  
        Vinaigrette
  •  
    1/4  cup  balsamic vinegar
  •  
     tablespoons  Dijon mustard
  •  
     tablespoons  honey
  •  
     tablespoons  extra virgin olive oil
  •  
     tablespoons  finely chopped fresh basil leaves
  •  
      pinch  salt
  •  
      to taste  Black pepper
 
directions
Preheat the grill to high heat. Place the chicken between two sheets of plastic wrap or waxed paper on a cutting board. Using the flat head of a meat mallet (or a rolling pin), pound the chicken until it is 1/2 inch thick. Rub each breast with the olive oil, salt and pepper. Grill 3 to 5 minutes per side, or until cooked through. Let chicken cool.
 
Whisk together the vinegar, mustard and honey. Slowly whisk in the oil. Stir in the basil and season with salt and pepper. Chop the chicken and transfer it to a medium bowl. Mix in the barbecue sauce and stir to coat. In a large serving bowl, toss the lettuce, tomatoes, cucumber, zucchini, cheddar, red onions, and dressing. Top with the chicken and serve.
 
nutrition information
Per serving: Calories 337, Total Fat 13 g, Saturated Fat 3 g, Carbohydrate 27 g, Fiber 5 g, Protein 30 g. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:20 am   |  Permalink   |  0 Comments  |  Email
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