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BBQ Chicken Salad
Ingredients
- 10 oz. mixed greens
- 6 oz. rinsed and drained canned black beans
- 6 oz. grilled yellow kernel corn
- 6 oz. halved grape tomatoes
- 6 oz. peeled julienne jicama
- 6 oz. peeled sliced avocado
- 4 oz. BBQ vinaigrette
- 12 oz. sliced reduced sodium chicken breast
- 4 oz. shredded Pepper Jack cheese
Directions
- 1. Combine vegetables. Refrigerate until ready to use.
- 2. Toss vegetables with vinaigrette. Divide evenly between 4 plates. Evenly top with sliced chicken and cheese and serve.
- Nutritional information per serving: Calories 500; Total Fat 21g; Saturated Fat 8g;
- Trans. Fat 0g; Cholesterol 97mg; Sodium 686mg; Total Carbohydrate 37g; Dietary Fiber 10g;
- Total Sugars 5g; Protein 39g
