Southwestern Chicken Salad with BBQ Ranch Dressing
Portion Size: 2 oz. (⅓ c.) chicken, 1 c. lettuce, 2 tablespoons dressing
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 large or 2 small heads romaine lettuce (8 cups) | Washed, trimmed, and chopped. May use other greens. Discard any tough membranes. |
| 1 cup sweet whole kernel corn | Use frozen and thaw |
| 1 cup canned black beans | Drained and rinsed |
| 1/2 cup fresh tomatoes | Washed, trimmed and diced |
| ½ cup shredded low fat cheddar cheese | |
| ¼ cup green onions | Washed, trimmed and sliced |
| 11/4 pound cooked chicken breasts, diced | Trim all visible fat and skin. |
| 1 tablespoon olive oil | |
| Dressing: | |
| 1 cup light ranch dressing | |
| ¼ cup BBQ sauce |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a skillet, sauté chicken breast in olive oil until no longer pink. Drain fat. Chill. | Cook until internal temperature reaches 165°F for 15 seconds. |
| 2 | Combine dressing and BBQ sauce. | |
| 3 | In a large bowl,(or on serving plates) tear lettuce into bite size pieces. Top with corn, beans, tomatoes, cheddar cheese and green onions. | Chilled internal temperature maintained at 41°F. |
| 4 | Add dressing just before serving. Toss until well coated. |
Posted in Chicken Lunch Recipes, Lunch Entrée
