Barbecue Chicken Chop Salad
Recipe from Fitness

Grilled chicken is chopped up and mixed with barbecue sauce for this main-dish salad.


Barbecue Chicken Chop Salad

by 9  people


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Ingredients
  •  
    Salad
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  • 4-4 ounce
    boneless chicken-breast halves, visible fat
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  •  
    Salt and pepper to taste
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  • 4 tablespoons
    barbecue sauce
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  • 10 cups
    finely shredded romaine lettuce
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  • 2 cups
    seeded, diced, chopped tomatoes
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  • 1 1/2 cups
    seeded, diced cucumber
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  • 2 cups
    diced zucchini
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  • 2 ounces
    light cheddar cheese, finely shreddedChopped red onion
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  •  
    Vinaigrette
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  • 1/4 cup
    balsamic vinegar
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  • 2 tablespoons
    Dijon mustard
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  • 1 tablespoons
    honey
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  • 2 tablespoons
    extra virgin olive oil
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  • 2 tablespoons
    finely chopped fresh basil leaves
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  •  pinch
    salt
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  •  to taste
    Black pepper
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Directions
1.
Preheat the grill to high heat. Place the chicken between two sheets of plastic wrap or waxed paper on a cutting board. Using the flat head of a meat mallet (or a rolling pin), pound the chicken until it is 1/2 inch thick. Rub each breast with the olive oil, salt and pepper. Grill 3 to 5 minutes per side, or until cooked through. Let chicken cool.
2.
Whisk together the vinegar, mustard and honey. Slowly whisk in the oil. Stir in the basil and season with salt and pepper. Chop the chicken and transfer it to a medium bowl. Mix in the barbecue sauce and stir to coat. In a large serving bowl, toss the lettuce, tomatoes, cucumber, zucchini, cheddar, red onions, and dressing. Top with the chicken and serve.

Nutrition information
Per serving: Calories 337, Total Fat 13 g, Saturated Fat 3 g, Carbohydrate 27 g, Fiber 5 g, Protein 30 g. Percent Daily Values are based on a 2,000 calorie diet
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