Amy's Barbecue Chicken Salad

Name: Amy's Barbecue Chicken Salad
Total time: 15 min
Yield: 8 Servings
Ingredients: 🍗 2 skinless, boneless chicken breast halves; 1 head red leaf lettuce, rinsed and torn; 1 head green leaf lettuce, rinsed and torn; 🍅 1 fresh tomato, chopped; 🌿 1 bunch cilantro, chopped; 🌽 1 (15.25 ounce) can whole kernel corn, drained; 1 (15 ounce) can black beans, drained; 🧅 1 (2.8 ounce) can French fried onions; ½ cup ranch dressing; ½ cup barbecue sauce

Cost $15, save $10

Source: Recommended by CookPal

15 Min
8 Servings
$15

Amy's Barbecue Chicken Salad

Cost $15, save $10

Source: Recommended by CookPal

15 Min
8 Servings
$15

INGREDIENTS

Protein
- 🍗 2 skinless, boneless chicken breast halves
Greens
- 1 head red leaf lettuce, rinsed and torn
- 1 head green leaf lettuce, rinsed and torn
Vegetables
- 🍅 1 fresh tomato, chopped
- 🌿 1 bunch cilantro, chopped
Canned Ingredients
- 🌽 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, drained
Crunchy Toppings
- 🧅 1 (2.8 ounce) can French fried onions
Dressing
- ½ cup ranch dressing
- ½ cup barbecue sauce

STEPS

Preheat the grill for high heat and lightly oil the grate.

Cook chicken on the preheated grill until the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165°F (74°C). Remove from heat, cool, and slice.

In a large bowl, mix lettuces, tomato, cilantro, corn, and black beans.

Top with grilled chicken slices and French fried onions.

In a small bowl, mix ranch dressing and barbecue sauce together. Serve on the side as a dipping sauce or toss with the salad to coat.

NUTRIENTS

Per 1 serving

🔥

301

Calories

12
Protein
32
Carbs
14
Fats

💡 Make sure to let the chicken rest before slicing to retain its juices.You can substitute grilled tofu or plant-based chicken for a vegetarian option.For a spicier kick, add a chopped jalapeño or drizzle sriracha on top.Prep the salad ingredients in advance for a quick assembly during busy weekdays.