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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (252g) Recipe makes 6 servings The following items or measurements are not included below: low-fat mayonnaise |
||
| Calories 217 | ||
| Calories from Fat 18 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 166mg | 6% | |
| Potassium 636mg | 18% | |
| Total Carbohydrate 34.5g | 11% | |
| Dietary Fiber 8.5g | 34% | |
| Sugars 2.1g | ||
| Protein 17.8g | 35% | |
Barbecue Ranch Chicken Salad
By: ChipotleChick
Apr 4, 2005
Delicious salad with a southwestern flair! One of my favorites! Just make sure the red onion you use isn't a strong one. Cooking time is refrigeration time.
SERVES 6
Ingredients
- 2 boneless skinless chicken breasts, shredded
- 4 celery ribs, washed and sliced thin
- 1 large bell pepper, seeded and sliced into short sticks
- 1/2 red onion, chopped fine
- 1 (14 ounce) can corn kernels, drained
- 1 (14 ounce) can black beans, rinsed and drained
Dressing
- 1/3 cup of your favorite prepared barbecue sauce (I like Jack Daniel's)
- 1 1/2 tablespoons low-fat mayonnaise
- 1 1/2 tablespoons light sour cream
Directions
1
Mix all of the salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl, and pour over the salad. Toss to coat, and chill 1 hour before serving. You can serve this over some shredded lettuce, if desired.
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- Course > Salads
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 3 or Less Steps
Featured Reviews for This Recipe
From: rickoholic83
On Aug 7, 2008
Super yummy! I made the recipe as posted and added in some sliced black olives, diced avocado, 1/2 of a jalapeno (minced) and a few dashes of Tabasco. I served it as a wrap and it was absolutely delicious! Thanks for sharing!
From: shimmerchk
On May 23, 2008
I really loved this! It was very simple to make and the perfect solution for using up leftover grilled chicken. I used frozen corn because I didn't have canned on hand, and I pan roasted it until it was golden for extra flavor. I added some cilantro and that gave it an extra boost that I will continue to add for as long as I make this salad...which will be for a long time! I used l light sour cream, but was running short on light mayo, so I subbed some light ranch dressing and it was yummy. My salad needed a little salt and fresh cracked pepper as well. I ate this by itself one day, and then put it in a whole wheat tortilla the next day for a tasty wrap. Maybe next time I will add some garlic and jalepeno for extra zip. Thanks for sharing a healthy and different salad that is truly delicious.
From: Pam-I-Am
On Apr 11, 2005
Love it! Really different from your ordniary chicken salad and really delicious. I used a rotisserie chicken from the store and added about 3 cups of chicken to the recipe. It made quite a lot. I made it for lunches this week for my family of 4 and it should last a few days at that! I must confess I completely forgot to add the red onion, but may just add it to my husband's servings since he's the true onion lover in the family. Thanks for posting!
From: Lilysmom
On Feb 23, 2007
What a wonderful low fat dish. I put everything out in individual bowls and let everyone assemble their own salad (have some picky eaters). I also cut up some tomatoes. Served with some whole wheat crackers...yum. Best part is that I have left overs for lunch.Thank you for helping me add to my tryed and like cookbook.
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