Southwest BBQ Chicken Salad
A lighter barbecue chicken mixture uses skinless shredded chicken breast blended with barbecue sauce and green onions. Instead of French fried onions, this recipe calls for black beans. A light dressing finishes it off.
2 cups shredded boneless, skinless roasted or grilled chicken breast
1 can (15 ounce) black beans, drained and rinsed
1/2 cup barbecue sauce (Walden Farms has zero calories)
2 1/2 tsp dried cilantro
1/4 cup finely chopped green onions
8 cups dark green salad greens
2 medium tomatoes, chopped
1 cup cooked, chilled corn (omit on the 5 & 1 plan)
1 - 2 sliced avocados (omit on the 5 & 1 plan)
1/3 cup light ranch dressing (light blue cheese can also be used)
2% shredded cheese
Add chicken, beans, barbecue sauce, cilantro (if desired) and green onions to a medium bowl and toss to blend well; set aside.
In large salad bowl, add salad greens, tomatoes, and corn and toss to mix. Portion mixture evenly into 4 individual salad bowls and top with a fourth of the chicken mixture. Add sliced avocados. Drizzle with dressing and sprinkle with cheese.