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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (234g) Recipe makes 6 servings The following items or measurements are not included below: low-fat mayonnaise |
||
| Calories 192 | ||
| Calories from Fat 17 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.0g | 3% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 0.5g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 24mg | 8% | |
| Sodium 166mg | 6% | |
| Potassium 571mg | 16% | |
| Total Carbohydrate 30.1g | 10% | |
| Dietary Fiber 6.9g | 27% | |
| Sugars 2.1g | ||
| Protein 16.2g | 32% | |
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: drinkmore
On Jun 5, 2009
This was good! I didn't add the onion but added onion powder, and omitted the green pepper. I put it in a jalepeno and cheese wrap and it was tasty. The flavor did mellow out the next day. Thanks for a great recipe!
From: Phat & Sassy
On May 20, 2009
After finishing the salad, I remembered that I had a bunch of cilantro. I chopped up about half of the bunch and added it to the salad. The salad was very good as is, but the cilantro added just that little bit of extra something.
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: 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!
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