BBQ Ranch Salad Recipe

Nutrition Facts

  • One serving:
  • (prepared with fat-free ranch dressing)
  • Calories:
  • 259
  • Fat:
  • 3 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 41 mg
  • Sodium:
  • 612 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 7 g
  • Protein:
  • 24 g


Corn and Black Bean Salad

I'm often asked to create "different" recipes for parties. This corn salad, cooked up for a barbecue, was an... View this recipe »



Freezing Cubed Cooked Chicken

When chicken pieces are on sale, I buy several packages and bake all the chicken, skin side up, on foil-lined... Read more »


BBQ Ranch Salad

Cooking for 2

“High in protein and low in fat, this scrumptious salad has become one of my husband’s and my favorite, simple and quick meals,” writes Kim Pohlman from Coldwater, Ohio.

SERVINGS: 2

CATEGORY: Low Fat

METHOD: Chill

TIME: Prep: 10 min. + chilling

Ingredients:

  • 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. Combine ranch dressing and barbecue sauce; pour over salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad. Yield: 2 servings.

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.