Barbecue Chicken Salad

By Tonya_Speed

NUTRITION per serving: 280 Calories; 10g Fat; 31g Protein; 18g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 734mg Sodium. Exchanges: 3 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates. Points: 6

Ingredients

• 1 pound boneless skinless chicken breast meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1/3 cup water
• 1 cup barbecue sauce
• 1/4 cup low fat Ranch salad dressing
• 1 large head Romaine lettuce, chopped
• 1 cup diced tomato
• 1 cup diced cucumber
• 1/2 cup diced red onion

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a medium bowl, combine chicken cubes and olive oil until chicken is well coated. Add chicken and water to a skillet with a tight-fitting lid over medium heat; cover and cook for 8 to 10 minutes, adding additional water if needed. Once chicken is cooked through, remove it from the heat and toss with barbecue sauce. In a separate bowl, toss remaining ingredients (Ranch dressing through red onion). Add chicken and serve.

LC SERVING SUGGESTION: A relish tray of celery sticks, radishes and whole black olives.
SERVING SUGGESTION: Add whole grain rolls and butter.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure barbecue sauce and Ranch dressing are gluten free.