BBQ Chopped Chicken Salad
5 oz. Mixed greens, cut
1/4 oz. Red cabbage, shredded
1/4 oz. carrots, shredded
1 oz. corn, fully thawed and drained
1 oz. black beans, rinsed and drained
1/2 oz. fresh peppers, diced (red, yellow and green)
2 oz. chicken breast, grilled and marinated
2 oz. BBQ Vinaigrette, divided
1/2 oz. Crunchy tortilla strips (optional)
1/2 oz. Cheddar cheese
1/4 oz. Scallions, sliced
Marinate the chicken breast in half of the BBQ Vinaigrette for 2 hours. Grill the marinated chicken until cooked through and set aside. Combine the mixed greens with the cabbage, carrots, corn, black beans and diced peppers. Toss the combined greens with the remaining BBQ Vinaigrette and top with the cooked and cooled sliced chicken. Garnish with the crunchy tortilla strips, cheddar cheese and sliced scallions.
One entrée serving
Recipe and photograph courtesy of Chelten House Products, Inc.