BBQ Ranch Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 2 servings.
High in protein and low in fat, this scrumptious salad has become one of my husband’s and my favorite, simple and quick meals. —Kim Pohlman, Coldwater, Ohio
Ingredients
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3/4 cup cubed cooked chicken breast
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3/4 cup canned kidney beans, rinsed and drained
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1 small tomato, chopped
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1/3 cup frozen corn, thawed
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2 tablespoons chopped red onion
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1/4 cup ranch salad dressing
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1 tablespoon barbecue sauce
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1-1/2 cups torn romaine
Directions
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1.
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.
Nutrition Facts
1 cup: 259 calories, 3g fat (1g saturated fat), 41mg cholesterol, 612mg sodium, 36g carbohydrate (7g sugars, 7g fiber), 24g protein.
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