BBQ Ranch Salad

This High in protein and low in fat BBQ Ranch Salad will have your
 family actually WANTING salad for lunch! 

  • 3/4 cup cubed cooked chicken breast 
  • 3/4 cup canned kidney beans, rinsed and drained 
  • 1 small tomato, chopped 
  • 1/3 cup frozen corn, thawed 
  • 2 tablespoons chopped red onion 
  • 1/4 cup ranch salad dressing
  • 1 tablespoon barbecue sauce 
  • 1-1/2 cups torn romaine 
Directions: In a small bowl, combine the chicken, kidney beans, tomato, corn and onion. Then combine the ranch dressing and barbecue sauce; pour over the salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad. Yield: 2 servings.  

Prep: 10 min. + chilling 

Nutritional Facts 1 serving (prepared with fat-free ranch dressing) equals 259 calories, 3 g fat (1 g saturated fat), 41 mg cholesterol, 612 mg sodium, 36 g carbohydrate, 7 g fiber, 24 g protein. 

Originally published as BBQ Ranch Salad in Cooking for 2 Summer 2006, p35

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