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Monday, August 12 2013

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



Barbecue Chicken Chop Salad
Recipe from 
Servings: 4
    4    4 ounces   boneless chicken-breast halves, visible fat
    1    teaspoon   olive oil
        Salt and pepper to taste
    4    tablespoons   barbecue sauce
    10    cups   finely shredded romaine lettuce
    2    cups   seeded, diced, chopped tomatoes
    1 1/2   cups   seeded, diced cucumber
    2    cups   diced zucchini
    2    ounces   light cheddar cheese, finely shredded
    1/2   cup   chopped red onion
    1/4   cup   balsamic vinegar
    2    tablespoons   Dijon mustard
    1    tablespoon   honey
    2    tablespoons   extra virgin olive oil
    2    tablespoons   finely chopped fresh basil leaves
        pinch salt
        Black pepper to taste
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: cal. (kcal) 337, Fat, total (g) 13, sat. fat (g) 3, carb. (g) 27, fiber (g) 5, pro. (g) 30, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 01:29 pm   |  Permalink   |  0 Comments  |  Email

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