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Nutrition Facts
Serving Size | 2 cups |
Amount Per Serving | |
Calories | 182 |
% Daily Value | |
Total Fat 6.0g | 30% |
Cholesterol 48mg | |
Sodium 224mg | |
Total Carbohydrate 13.0g | 29% |
Dietary Fiber 3.5g | 8% |
Protein 19.0g | 42% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
---|---|---|---|---|
0 min. |
0 min. |
0 min. |
4 |
182 |
Barbecued Chicken Salad
Ingredients:
1/2 cup light barbecue sauce
1 teaspoon granulated garlic
1 teaspoon chili powder
Salad Ingredients:
6 cups ready-to-serve romaine lettuce (chopped)
1 cup sliced fresh tomatoes
1/2 cup sliced green onions
1/2 cup sliced cucumbers
Oil and vinegar to taste (use oil sparingly)
Mix the chicken breast strips with the barbecue sauce, garlic and chili powder. Marinate up to 24 hours. Bake the chicken breast strips in a preheated 375oF oven on a baking pan until done, about 20-25 minutes. Chill until ready to serve. Place the lettuce and fresh vegetables on a large plate. Sprinkle with oil and vinegar. Place the barbecued chicken strips on top of the lettuce. This salad goes great with a baked potato.
Instructions:
8 oz boneless, skinless chicken breast, cut into thick strips
1/2 cup light barbecue sauce
1 teaspoon granulated garlic
1 teaspoon chili powder
Salad Ingredients:
6 cups ready-to-serve romaine lettuce (chopped)
1 cup sliced fresh tomatoes
1/2 cup sliced green onions
1/2 cup sliced cucumbers
Oil and vinegar to taste (use oil sparingly)
Mix the chicken breast strips with the barbecue sauce, garlic and chili powder. Marinate up to 24 hours. Bake the chicken breast strips in a preheated 375oF oven on a baking pan until done, about 20-25 minutes. Chill until ready to serve. Place the lettuce and fresh vegetables on a large plate. Sprinkle with oil and vinegar. Place the barbecued chicken strips on top of the lettuce. This salad goes great with a baked potato.