July 3rd, 2010 | 
Author: For lunch today, I consulted my meal plan and noted that on Friday, Mike and I were scheduled to eat the BBQ Chicken Chop Chop Salad – a HungryGirl recipe. Unfortunately, I was trapped in New Orleans waiting for the Houston airport to reopen so I could get home. Therefore, no salad for me (I had this “deli” salad) and Mike had a BBQ chicken wrap. I decided to just swap things up and make the salad today as I had a huge bag of lettuce needing to be eaten.
I really liked this salad. It was quick and easy to put together and is a great use of left over Diet Coke Chicken. I didn’t have red onions or jicama so I had to do without. It wasn’t a huge issue but I did notice that they would have provided a nice crunch to the salad. We topped ours off with Ranch dressing – Full fat for Mike and Spritzer Ranch for me. Very tasty.
6 Weight Watcher Points
Makes 1 serving
Ingredients:
For Salad:
3 cups chopped romaine lettuce
3 ounces cooked boneless skinless lean chicken breast, chopped
1/2 medium cucumber, chopped
1/2 cup chopped tomatoes
1/3 cup chopped jicama
1/4 cup chopped red onions
2 tbsp canned sweet corn kernels
2 tbsp canned black beans
Optional: 1 tbsp chopped cilantro
For dressing:
1/4 cup canned tomato sauce
2 tbsp ketchup
2 tsp brown sugar (not packed)
2 tsp cider vinegar
1/2 tsp garlic powder
Chopping it up:
- Combine all sauce ingredients in a small bowl. Coat chicken in sauce. Heat if desired.
- Place all other ingredients in a bowl and toss until mixed.
- Top salad with BBQ chicken and enjoy
To make things even easier, use the Diet Coke chicken and coat with 1/4 cup of bottled BBQ sauce.
Posted in Recipes