BBQ Chicken Chopped Salad

So, we’re now well into January, and most of us have probably given up on our resolutions by now! Just in case you are still interested in healthy eating, I have a wonderful dinner salad for you today. I love the bbq chicken salad at California Pizza Kitchen and at BJ’s. I always feel good after I order it, like I haven’t clogged my arteries too much!

For me, the key to making this salad feel like a restaurant salad is the jicama. I don’t usually ever buy jicama, but I love it! It is the perfect amount of crunch, and it basically takes on the flavor of whatever dressing you’re using. If you haven’t tried jicama before I encourage you to go out and buy one.

In order for this to qualify as a dinner salad in my book, part of it has to be hot. I heat up the chicken with the onions and mushrooms and serve them hot on top of the lettuce, cheese and other vegetables. I love the contrast between the hot and the cold, and I also love how the cheese gets a little melted. You can serve it all cold, if you’re looking for something super quick. Hot and cold is just my personal preference. For the dressing, you can make homemade dressing, but I just mixed some pre-made buttermilk ranch with some pre-made bbq sauce.

This salad made more than enough for two adult dinner portions.

BBQ Chicken Chopped Salad

Ingredients:

  • 4 c. Romaine lettuce, chopped
  • 1 chicken breast, cooked and chopped
  • 1/2 c. jicama, matchstick slices
  • 1/4 c. corn
  • 1/4 c. canned black beans, drained and rinsed
  • 1/2 c. grape tomatoes, cut in half
  • 1 small onion, sliced
  • 1/2 c. sliced mushrooms
  • 1/2 c. shredded mozzarella
  • bbq sauce
  • buttermilk ranch dressing

Instructions:

  1. Cook onions and mushrooms over medium heat until soft.
  2. Add chopped chicken and a 1/4 c. of bbq sauce to the onion mixture and heat through.
  3. While the chicken is heating up, place lettuce on a large plate and top with jicama, corn, beans, tomatoes and cheese.
  4. For the dressing, mix 1/4 c. ranch dressing with 2 Tbsp. bbq sauce.
  5. Top the salad with the hot chicken mixture.
  6. Serve with the bbq ranch dressing.

 

BBQ Chicken Chopped Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
BBQ Chicken Chopped Salad
Ingredients
  • 4 c. Romaine lettuce, chopped
  • 1 chicken breast, cooked and chopped
  • ½ c. jicama, matchstick slices
  • ¼ c. corn
  • ¼ c. canned black beans, drained and rinsed
  • ½ c. grape tomatoes, cut in half
  • 1 small onion, sliced
  • ½ c. sliced mushrooms
  • ½ c. shredded mozzarella
  • bbq sauce
  • buttermilk ranch dressing
Instructions
  1. Cook onions and mushrooms over medium heat until soft.
  2. Add chopped chicken and a ¼ c. of bbq sauce to the onion mixture and heat through.
  3. While the chicken is heating up, place lettuce on a large plate and top with jicama, corn, beans, tomatoes and cheese.
  4. For the dressing, mix ¼ c. ranch dressing with 2 Tbsp. bbq sauce.
  5. Top the salad with the hot chicken mixture.
  6. Serve with the bbq ranch dressing.

Related Posts with Thumbnails

 

2 Comments

  1. Recipes looks great! And I’ve been wanting to try jicama, so I suppose this would be chance–thanks for the tip.

     
  2. This salad looks divine. I bet it would taste even better if someone else made it for me. 😉 Directing my husband here.