A UVA Heart & Vascular Center Initiative
Recipes / Veggies and Sides

Barbecue Chicken Salad with Avocado Ranch Dressing

Posted October 10, 2017

Ingredients

Makes 4 Servings

Salad

  • 2 cups cooked chicken breasts, chopped, skin removed
  • 1/2 cup barbecue sauce
  • 8 cups romaine lettuce, chopped
  • 2 cups grape or cherry tomatoes, cut in half
  • 1 1/2 cups jicama, peeled and chopped
  • 1 15-oz. can no-salt-added black beans, drained and rinsed
  • 1 cup fresh corn, cut off the cob (or frozen and thawed)
  • 1 cup red onion, chopped
  • 3/4 cup reduced-salt yellow tortilla chips, crushed
  • 1 lime, cut into 4 pieces, optional

Avocado Ranch Dressing

  • 1 cup Greek yogurt (fat-free) 
  • 1/2 ripe avocado
  • 1 Tbsp. fresh chives
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried parsley
  • 1/4 tsp. dried dill
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 lemon, juiced 
  • 1 Tbsp. water

Directions

Dressing

  • In a food processor or blender, combine avocado and Greek yogurt with dill, parsley, lemon juice and fresh chives; add salt and pepper.
  • Blend until smooth. Add water and blend once more.
  • Refrigerate until ready to use.

Salad

  • In a small bowl, add chicken and toss with 1/4 cup of barbecue sauce.
  • In large bowl, add all salad ingredients. Toss with Avocado Ranch Dressing and then top with barbecue chicken. Sprinkle with crushed tortilla chips.
  • Plate the salad and garnish each serving with one lime piece.

 

 

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Contributor: Denis Callinan, Executive Chef, UVA Health System Fit Fridays Recipe