Bbq Chicken Chopped Salad 7 Ww Points Recipes
BBQ CHICKEN SALAD
Toss this everything-but-the-kitchen-sink smokehouse salad in a no time. The BBQ sauce can be made up to 5 days ahead if kept refrigerated. The convenience of package seasoning blends and a bevy of canned vegetables to round out the fresh ones keeps things super easy with lots of flavor and satisfying crunch. Try this with sliced lean pork or steak or toss in a handful of cooked shrimp. A smattering of chopped fresh cilantro would add a refreshing note to the mix. Pack it to go for a school or workday lunch. Keep the components separate-salad, chicken, dressing, and garnishes-and toss just before you're ready to dig in.
Categories Lunch,Dinner
Time 26m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a grill or grill pan to high heat.
- In a medium bowl, combine tomato sauce, mustard, BBQ seasoning, sugar, onion powder and Worcestershire sauce; set aside.
- Season chicken with salt and pepper. Cook chicken, flipping once, until almost done, about 2 minutes per side. Next, baste chicken with reserved sauce a few times, flipping on grill while coating both sides with sauce, and cook until done, about 1 to 2 minutes more. Remove chicken to a cutting board and let rest for a few minutes before slicing.
- In a large serving bowl, combine lettuce, tomatoes, pepper, beans, corn and dressing; toss to coat. Top salad with chicken; garnish with cheese and scallions. Yields about 2 1/2 cups salad, 3 ounces chicken, 1 tablespoon cheese and 1 tablespoon scallions per serving.
Nutrition Facts : Calories 556 kcal
BBQ CHICKEN CHOPPED SALAD, (7 WW POINTS)
From hungry girl! here is what she says: Attention, Choppers! Finally! We're making over California Pizza Kitchen's world-famous BBQ chicken chopped salad, with our own special dressing. YAY!!! (the salad from cpk has 1,269 calories and is about 25 ww points
Provided by punkyluv
Categories < 30 Mins
Time 20m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Directions:.
- Place chicken and 1 1/2 tablespoons BBQ sauce in a small bowl and toss to coat. Set aside.
- Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, cilantro, and basil.
- Add the saucy chicken and top with cheese and tortilla chips.
- To make the dressing, mix remaining 1/2 tablespoons BBQ sauce with ranch dressing. Serve and enjoy!
- MAKES 1 SERVING.
- Serving Size: 1 large salad (entire recipe).
- Calories: 367Fat: 3.5gSodium: 1,046mgCarbs: 51.5gFiber: 9.5gSugars: 17gProtein: 36.5g
- POINTS® value 7*.
Nutrition Facts : Calories 331.1, Fat 10.3, SaturatedFat 2.7, Cholesterol 56.4, Sodium 713.2, Carbohydrate 37.1, Fiber 11, Sugar 8.4, Protein 25.4
WW 3 POINTS - SUPER SANDWICH STUFFED WITH CHICKEN SALAD
Make and share this Ww 3 Points - Super Sandwich Stuffed With Chicken Salad recipe from Food.com.
Provided by mariposa13
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine yogurt, mayonnaise, ginger and cooked chicken together in a large bowl until chicken is well-coated.
- Stir in grapes, celery, carrots, scallions and chopped walnuts.
- Cover and chill until ready to serve.
- Place about 3 romaine lettuce leaves in each pita half.
- Add about 1/2 cup of chicken salad mixture.
- 3 Points per serving.
Nutrition Facts : Calories 202, Fat 2.7, SaturatedFat 0.5, Cholesterol 27.9, Sodium 353.8, Carbohydrate 30.5, Fiber 6.4, Sugar 7.9, Protein 16.6
BBQ CHICKEN CHOPPED SALAD
Recipe adapted from California Pizza Kitchen but made a bit more simple from ready bought ingredients. Use Sweet Baby Ray's Honey BBQ Sauce for the tangiest, sweetest salad.
Provided by Gillian Spence
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Make the chicken: stir together olive oil, garlic, soy sauce and salt. Turn the chicken breasts in the marinade and let sit for 15 minutes. Grill the breasts until cooked through. Cut into strips, and toss with barbecue sauce.
- In a large mixing bowl, toss togetrher lettuce, basil, jicama, cheese, beans, corn, cilantro, dressing and tortilla strips. Transfer to chilled plates.
- Surround each salad with tomatoes and chips, top each salad with chicken and drizzle with barbecue sauce.
- Garnish with scallions and bacon.
Nutrition Facts : Calories 547.1, Fat 31.7, SaturatedFat 9.4, Cholesterol 103.7, Sodium 1534.5, Carbohydrate 25.5, Fiber 7.2, Sugar 6.7, Protein 40
GRILLED CHICKEN SALAD--FEW WW POINTS
This is a great way to enjoy a barbecue without the guilt of loads of points to calculate in your daily weight watcher journal. I usually have to make extra when my son's around he loves it. Sometimes I use angel hair pasta instead of the spaghetti squash. The prep time includes marinating and cooking time. I hope you enjoy it as much as we do....hot or cold!
Provided by yumyumum
Categories Chicken Breast
Time 5h
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Marinate the chicken in the italian salad dressing for at least 4 hours.
- Grill or broil the chicken until done.
- Cut up into bite size pieces.
- Cook the spaghetti squash in either the microwave or a pot of boiling water.
- Scrape out the spaghetti into a large bowl.
- Microwave the broccoli, cauliflower and carrot mix until crisp tender, you don't want to lose ll your nutrition!
- When everything is cooked put it in the bowl with the squash and toss it with the peppercorn ranch dressing.
- Don't be skimpy with the dressing, mix it all together and enjoy!
- Be happy with yourself this is a great nutritious meal!
Nutrition Facts : Calories 227.2, Fat 2.9, SaturatedFat 0.8, Cholesterol 100.5, Sodium 1070.9, Carbohydrate 7.4, Fiber 0.5, Sugar 7.5, Protein 40.1
GRILLED CHICKEN CHOPPED SALAD
Layered desserts always grab my family's attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a healthy salad in an eye-catching way. I'm happy to say that it worked. -Christine Hadden, Whitman, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, toss chicken with 4 tablespoons dressing. Brush zucchini and onion with remaining 2 tablespoons dressing., Place corn, zucchini and onion on a grill rack over medium heat; close lid. Grill zucchini and onion 2-3 minutes on each side or until tender. Grill corn 10-12 minutes or until tender, turning occasionally. , Drain chicken, discarding marinade. Grill chicken, covered, over medium heat 3-4 minutes on each side or until no longer pink., Cut corn from cobs; cut zucchini, onion and chicken into bite-sized pieces. In a 3-qt. trifle bowl or other glass bowl, layer romaine, cucumber, grilled vegetables and chicken. If desired, serve with additional dressing.
Nutrition Facts : Calories 239 calories, Fat 5g fat (0 saturated fat), Cholesterol 56mg cholesterol, Sodium 276mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
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