Barbecue Ranch Chicken Salad

Barbecue Ranch Chicken Salad

Ingredients:

• 12 oz cooked boneless, skinless chicken breasts, chopped


• 5 tablespoons barbecue sauce, divided (I use Stubb’s Original, I recommend using that or another lower sugar sauce)


• ½ cup plain nonfat Greek yogurt


• 2 teaspoons water


• ½ teaspoon dried parsley


• ¼ teaspoon dried dill


• ¼ teaspoon onion powder


• ¼ teaspoon garlic powder


• ¼ teaspoon salt


• 12 cups lettuce (I used green leaf, but romaine or spinach would also be great)


• ¾ cup frozen corn kernels, defrosted to room temperature


• ¾ cup drained and rinsed canned black beans


• ¾ cup chopped tomatoes


• ½ cup shredded 2% sharp cheddar cheese


• 12 tablespoons tortilla strips (I used Fresh Gourmet, found near the salad toppings at most grocery stores)


• 1 medium scallion, sliced

Directions:

1. Place the chicken in a bowl and toss with 3 tablespoons of the barbecue sauce to coat.


2. In a separate bowl, combine the remaining 2 tablespoons barbecue sauce with the Greek yogurt, water, parsley, dill, onion powder, garlic powder, and salt and stir until well mixed to form the dressing.


3. To build each salad, start with a base of 3 cups of lettuce. Add 3 ounces of the chicken, 3 tablespoons of corn, 3 tablespoons of black beans, 3 tablespoons of tomatoes, 3 tablespoons of tortilla strips, 2 tablespoons of shredded cheese, ¼ of the sliced scallions and about 2 ½ tablespoons of dressing.

MyWW SmartPoints per serving:(SP calculated using the recipe builder on weightwatchers.com)

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