Bbq Chicken Chopped Salad Recipes

BBQ CHICKEN SALAD

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
• In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
• In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

BBQ CHICKEN SALAD

Steps:

• Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately, topped with tortilla strips.

BARBECUE CHOPPED SALAD

Steps:

• Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving.
• In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.

BARBECUE CHICKEN COBB SALAD

Steps:

• In a greased 3-qt. slow cooker, mix barbecue sauce, brown sugar, garlic powder and paprika. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender (a thermometer should read at least 165°)., Remove chicken from slow cooker; cut into bite-sized pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange chicken, avocado, vegetables, eggs, bacon and cheese over romaine. Drizzle with dressing.

GRILLED CHICKEN CHOPPED SALAD

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.

BBQ CHICKEN CHOPPED SALAD

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.

BBQ CHICKEN CHOPPED SALAD, (7 WW POINTS)

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*.