Barbecue Chicken Chop Salad
Recipe from
Fitness
Grilled chicken is chopped up and mixed with barbecue sauce for this main-dish salad.

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Ingredients
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Saladsee savings

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4-4 ounceboneless chicken-breast halves, visible fatsee savings

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Salt and pepper to tastesee savings

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4 tablespoonsbarbecue saucesee savings

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10 cupsfinely shredded romaine lettucesee savings

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2 cupsseeded, diced, chopped tomatoessee savings

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1 1/2 cupsseeded, diced cucumbersee savings

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2 cupsdiced zucchinisee savings

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2 ounceslight cheddar cheese, finely shreddedChopped red onionsee savings

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Vinaigrettesee savings

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1/4 cupbalsamic vinegarsee savings

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2 tablespoonsDijon mustardsee savings

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1 tablespoonshoneysee savings

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2 tablespoonsextra virgin olive oilsee savings

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2 tablespoonsfinely chopped fresh basil leavessee savings

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pinchsaltsee savings

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to tasteBlack peppersee savings

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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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