Hgs Top Of The Chops Bbq Chicken Salad Recipes

TOP OF THE CHOPS BBQ CHICKEN SALAD

Top of the Chops BBQ Chicken Salad image

Provided by Hungry Girl

Number Of Ingredients 12

Ingredients

4 cups chopped romaine lettuce
1/2 cup chopped tomato
1/4 cup peeled and chopped jicama
3 tbsp. canned black beans, drained and rinsed
3 tbsp. frozen sweet corn kernels, thawed
2 tbsp. chopped scallions
1 tbsp. chopped cilantro
3 oz. cooked and chopped skinless chicken breast
2 tbsp. BBQ sauce with 45 calories or less, or more for topping
2 tbsp. shredded reduced-fat cheddar cheese
5 baked tortilla chips, broken into bite-sized pieces
Serving suggestion: light ranch dressing

Steps:

Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, and cilantro.
In a small bowl, coat chicken with BBQ sauce. Transfer to the large bowl.
Top salad with cheese and tortilla pieces.

Nutrition Facts : Calories 389

TOP-OF-THE-CHOPS BBQ SALAD

Top-of-the-Chops BBQ Salad image

Provided by Cooking Channel

Categories main-dish

Time 15m

Yield 1 serving

Number Of Ingredients 13

Ingredients

3 ounces cooked boneless skinless lean chicken breast, chopped
2 tablespoons BBQ sauce (about 45 calories per 2 tablespoons serving)
4 cups chopped romaine lettuce
1 plum tomato, chopped
1/4 cup peeled and chopped jicama
3 tablespoons canned black beans, drained and rinsed
3 tablespoons canned sweet corn kernels, drained
2 tablespoons chopped scallions
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh basil
2 tablespoons shredded fat-free Cheddar cheese
5 low-fat baked tortilla chips, broken into bite-size pieces
2 tablespoons fat-free ranch dressing

Steps:

Place the cooked 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 the remaining 1/2 tablespoon BBQ sauce with ranch dressing. Serve and enjoy!

Nutrition Facts : Calories 364, Fat 3.5 grams, Sodium 1,046 milligrams, Carbohydrate 51.5 grams, Fiber 9.5 grams, Protein 36.5 grams, Sugar 17 grams

BBQ CHICKEN SALAD

BBQ Chicken Salad image

This is a great way to use up grilled chicken leftovers. Serve on a bed of greens.

Provided by Deborah Noe

Categories Salad

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
½ red onion, diced
1 (8.75 ounce) can sweet corn, drained
¼ cup barbeque sauce
2 tablespoons fat-free mayonnaise

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.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 23.6 g, Cholesterol 33.6 mg, Fat 2.2 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 473.3 mg, Sugar 9.8 g

GRILLED CHICKEN CHOPPED SALAD

Grilled Chicken Chopped Salad image

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

Ingredients

1 pound chicken tenderloins
6 tablespoons zesty Italian salad dressing, divided
2 medium zucchini, quartered lengthwise
1 medium red onion, quartered
2 medium ears sweet corn, husks removed
1 bunch romaine, chopped
1 medium cucumber, chopped
Additional salad dressing, optional

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

BARBECUE CHICKEN COBB SALAD

Barbecue Chicken Cobb Salad image

I turned barbecue chicken into a major salad with romaine and carrots, sweet peppers and avocados. That's how I got my family to eat more veggies. -Camille Beckstrand, Layton, Utah

Provided by Taste of Home

Categories Lunch

Time 3h30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 bottle (18 ounces) barbecue sauce
2 tablespoons brown sugar
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 pounds boneless skinless chicken breasts
12 cups chopped romaine
2 avocados, peeled and chopped
3 plum tomatoes, chopped
2 small carrots, thinly sliced
1 medium sweet red or green pepper, chopped
3 hard-boiled large eggs, chopped
6 bacon strips, cooked and crumbled
1-1/2 cups shredded cheddar cheese
Salad dressing of your choice

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.

Nutrition Facts : Calories 571 calories, Fat 26g fat (9g saturated fat), Cholesterol 192mg cholesterol, Sodium 1314mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 7g fiber), Protein 39g protein.

CHUNKY BARBECUED CHICKEN SALAD PETERSON

Chunky Barbecued Chicken Salad Peterson image

Categories Salad Chicken Onion Pepper Poultry Summer Jalapeño Gourmet

Yield Serves 4

Number Of Ingredients 8

Ingredients

1/3 cup barbecue sauce (preferably Kansas City style)
1/3 cup mayonnaise
1 canned chipotle chile in adobo* (optional)
2 pounds leftover barbecued or plain grilled chicken
1 small red onion
1 red bell pepper
1/2 cup fresh cilantro sprigs
*available at Latino markets and some specialty foods shops.

Steps:

In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, finely chop chipotle and whisk into dressing.
Discard bones from chicken and cut meat into 1/2-inch pieces. Finely chop enough onion to measure 1/3 cup. Finely chop bell pepper and cilantro separately and add to dressing with chicken and onion, stirring to combine well. Season salad with salt and pepper.

HG'S TOP-OF-THE-CHOPS BBQ CHICKEN SALAD

HG'S TOP-OF-THE-CHOPS BBQ CHICKEN SALAD image

Categories Dinner

Yield 1 serving

Number Of Ingredients 13

Ingredients

3 oz. cooked boneless skinless lean chicken breast, chopped
2 tbsp. BBQ sauce (with about 45 calories per 2-tbsp. serving), divided
4 cups chopped romaine lettuce
1 plum tomato, chopped
1/4 cup peeled and chopped jicama
3 tbsp. canned black beans, drained and rinsed
3 tbsp. canned sweet corn kernels, drained
2 tbsp. chopped scallions
1 tbsp. chopped cilantro
1 tbsp. chopped basil
2 tbsp. shredded fat-free cheddar cheese
5 baked tortilla chips, broken into bite-sized pieces
2 tbsp. fat-free ranch dressing

Steps:

Place chicken and 1 1/2 tbsp. 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 tbsp. BBQ sauce with ranch dressing. Serve and enjoy!

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