HG's Top-of-the-Chops BBQ Chicken Salad

Finally! We're making over California Pizza Kitchen's world-famous BBQ chicken chopped salad, with our own special dressing. YAY!!!


  • 3 oz. cooked boneless skinless lean chicken breast, chopped
  • 2 tbsp. BBQ sauce (with about 45 calories per 2-tbsp. serving), divided
  • 4 cups chopped romaine lettuce
  • 1 plum tomato, chopped
  • 1/4 cup peeled and chopped jicama
  • 3 tbsp. canned black beans, drained and rinsed
  • 3 tbsp. canned sweet corn kernels, drained
  • 2 tbsp. chopped scallions
  • 1 tbsp. chopped cilantro
  • 1 tbsp. chopped basil
  • 2 tbsp. shredded fat-free cheddar cheese
  • 5 baked tortilla chips, broken into bite-sized pieces
  • 2 tbsp. fat-free ranch dressing


Place chicken and 1 1/2 tbsp. BBQ sauce in a small bowl and toss to coat. Set aside.

Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, cilantro, and basil.

Add the saucy chicken and top with cheese and tortilla chips.

To make the dressing, mix remaining 1/2 tbsp. BBQ sauce with ranch dressing. Serve and enjoy!


Serving Size: 1 large salad (entire recipe)

Calories: 367

Fat: 3.5g

Sodium: 1,046mg

Carbs: 51.5g

Fiber: 9.5g

Sugars: 17g

Protein: 36.5g

POINTS. value 7*


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