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.