Ingredients

The following ingredients have 4 Servings
  • 12 oz cooked boneless skinless chicken breasts (chopped)
  • 5 tablespoons barbecue sauce (divided (I use Stubb’s Original, I recommend using that or another low sugar sauce))
  • ½ cup plain nonfat Greek yogurt
  • 2 teaspoons water
  • ½ teaspoon dried parsley
  • ¼ teaspoon dried dill
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • 12 cups lettuce (I used green leaf, but romaine or spinach would also be great)
  • ¾ cup frozen corn kernels (defrosted to room temperature)
  • ¾ cup drained and rinsed canned black beans
  • ¾ cup chopped tomatoes
  • ½ cup shredded 2% sharp cheddar cheese
  • 12 tablespoons tortilla strips (I used Fresh Gourmet, found near the salad toppings at most grocery stores)
  • 1 medium scallion (sliced)

Instruction

  • Place the chicken in a bowl and toss with 3 tablespoons of the barbecue sauce to coat.
  • In a separate bowl, combine the remaining 2 tablespoons barbecue sauce with the Greek yogurt, water, parsley, dill, onion powder, garlic powder, and salt and stir until well mixed to form the dressing.
  • To build each salad, start with a base of 3 cups of lettuce. Add 3 ounces of the chicken, 3 tablespoons of corn, 3 tablespoons of black beans, 3 tablespoons of tomatoes, 3 tablespoons of tortilla strips, 2 tablespoons of shredded cheese, ¼ of the sliced scallions and about 2 ½ tablespoons of dressing.