Budget-Friendly BBQ Chicken Salad
Who doesn’t like barbecued chicken during the summer? Tossing it in with some lower carb vegetables and turkey bacon makes for a salad that will be popular with the entire family. Serve it with some whole wheat garlic bread, if desired.
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- Prep time
- 20 min
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- Servings
- 5 Servings
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- Serving size
-
2 cups
Ingredients
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nonstick cooking spray
- 1
- 1
-
-
chicken breasts (boneless, skinless)
- 1 lbs
- 454 g
-
-
barbeque sauce
- 1/4 cup
- 1/4 cup
-
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turkey bacon (cooked crisp and chopped)
- 4
- 4
-
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carrot(s) (shredded)
- 2
- 2
-
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romaine lettuce (bag, chopped)
- 16 oz
- 454 g
-
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medium red onion ((or 1 small), small dice)
- 1/2
- 1/2
-
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large cucumber (small dice)
- 1
- 1
-
-
large tomato (seeded and small dice)
- 1
- 1
-
-
salt (optional)
- 1/2 tsp
- 1/2 tsp
-
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black pepper
- 1/2 tsp
- 1/2 tsp
-
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poppy seed dressing (fat-free)
- 1/2 cup
- 1/2 cup
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-
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Directions
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Preheat oven to 375 degrees F.
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Coat a baking sheet with cooking spray. Line the sheet with chicken breasts and brush each generously with barbeque sauce. Bake for 30 minutes or until internal temperature of chicken is 165 degrees F. Set aside to cool.
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In a large salad bowl, toss together bacon, carrots, lettuce, onion, cucumber, tomatoes, salt (optional), and pepper.
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Once chicken is cool, chop into small pieces and toss with the salad ingredients.
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Pour dressing over salad and toss gently to coat.