This delicious dish is sure to be a smash hit! It is filled with flavor, fiber, and tons of nutrients!
- 1 cup chicken breast tenders
- 1/2 cup light barbecue sauce
- 6 cups chopped, ready-to-serve romaine lettuce
- 2 sliced tomatoes
- 1/2 cup sliced green onions
- 1/2 cucumber, sliced
- 1 tablespoon olive oil
- 3 tablespoons cider vinegar
- Preheat oven to 350 degrees.
- Place chicken in small baking pan and cover with barbecue sauce.
- Bake until chicken is done and juices run clear, about 20 minutes.
- Place the lettuce and fresh vegetables in a large salad bowl.
- Place the chicken on top and sprinkle the salad with olive oil and vinegar.
- Serve immediately.
You can use leftover barbecued chicken for this salad if you need to save time.
The way we like to serve this salad is to place the barbecued chicken on top of the greens. Then we can use less, and the chicken doesn’t get lost in the leaves of lettuce.
Make sure the lettuce is very dry and that the cucumbers are sliced thin. Their cool, crisp flavor and texture are a nice complement to the spicy chicken.
Serves 4. Each serving: 2 cups
Calories: 182, Total Fat: 6g, Saturated Fat: 1.1g, Trans Fat: 0g, Cholesterol: 48mg, Sodium: 224mg, Carbohydrates: 13.8g, Dietary Fiber: 3.5g, Sugars: 8.3g, Protein: 19.7g
Brought to you by: TheNutritionEducationStore.com. Check out posters, PowerPoint Shows, games, and handouts that all discuss cooking tips, healthful menus, creative recipes, and much more!
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.