American · Lunch
BBQ Chicken Salad
Grilled chicken breast is sliced over romaine, corn, black beans, cherry tomatoes and red onion, then tossed with a light barbecue-yogurt dressing. Cilantro and a squeeze of lime finish the bowl. A lean take on the American BBQ chicken salad with smoky sweetness and crisp fresh vegetables.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
388Calories
51.4gProtein
5.6gFat
33.9gCarbs
11.3gSugar
7.2gFiber
675mgSodium
140mgChol
1.6gSat Fat
912mgPotassium
94mgCalcium
2.1mgIron
0.4mcgVitamin B12
28.4mgVitamin C
Goes well with
Light Lager
local
Unsweetened Iced Tea
international
gluten-free-adaptable
low-calorie
protein-rich
high-fiber
low-calorie
Instructions
1
Prep
Pat the chicken dry, rub with the olive oil and a pinch of salt, halve the cherry tomatoes and thinly slice the red onion.
2
Grill
Grill the chicken in a pan over medium-high heat 5 to 6 minutes per side until grill marks form and juices run clear with no pink.
3
Whisk
Whisk the barbecue sauce and greek yogurt in a small bowl until smooth and pourable with an even brick-red colour, then chop the cilantro.
4
Toss
Combine the chopped romaine, corn, drained black beans, tomatoes and onion in a large bowl until evenly mixed.
5
Plate
Fan the chicken over the salad, drizzle the dressing, scatter cilantro and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 4 cups200g romaine lettuce
- 2/3 cup110g corn kernels
- 2/3 cup120g canned black beans
- 1 cup150g cherry tomatoes
- 4 tbsp50g red onion
- 2 tbsp36g barbecue sauce
- 4 tbsp68g greek yogurt
- 2 tbsp2 tbsp cilantro
- 44 lime wedges
- 1 tsp1 tsp olive oil
- a pinch of salt
