BBQ Chicken Salad

When Nate and I got married, we started to eat out a lot less… both for financial and health reasons. 🙂  So I challenged myself with creating some of my favorite restaurant dishes at home.  (Granted, the salads and sandwiches that I usually ordered were much easier to put together than Nate’s usual meal choices. I’m still working on his).

One of the first meals I put together was a BBQ Chicken Salad.  And last night, I turned to the healthy and easy dinner once again.  It’s piled high with romaine lettuce and topped with crisp corn, hearty black beans, shredded cheese, sweet-n-crunchy onion rings, and chicken smothered in BBQ sauce. Can a salad get any more exciting than that?  Even my husband, who’s a meat and potatoes kind of guy, absolutely loves it.

The homemade onion rings — by the way — are baked and not fried.  My husband actually prefers them over the fried versions, because they’re less greasy and heavy.  And they not only taste great on a BBQ chicken salad, but they’re also delicious served with ketchup as a snack.  🙂  Try them and let me know what you think!

BBQ Chicken Salad

Romaine lettuce

Corn (you can use canned or — what I do — is run hot water over frozen corn until it’s thawed)

Black beans

Chopped tomato

Chopped cucumber

Shredded cheddar cheese

Chopped red onion

Baked onion rings (recipe below)

Boneless chicken breasts

Olive oil

BBQ sauce

Ranch dressing

1.  Cut chicken breast into small pieces and cook in a skillet coated with a couple teaspoons of olive oil.  When the chicken is no longer pink and slightly browned, drizzle with BBQ sauce and place on low until warm.  Meanwhile, arrange the romaine lettuce on a large dinner plate and top with corn, black beans, tomato, cucumber, cheddar cheese, and red onion.  Top with BBQ chicken and add the baked onion rings.  Serve with ranch dressing.


Baked Onion Rings

1/2 cup bread crumbs

1 1/2 tablespoons margarine, melted

1/8 teaspoon salt

1/8 teaspoon red pepper

Medium onion, sliced into rings

2 beaten egg whites

1.  Preheat oven to 450 degrees F.  Combine bread crumbs, melted margarine, salt, and red pepper.  Coat onion rings with egg whites, using a fork to transfer the rings from the eggs to the dish of bread crumbs.  Use a clean fork to help coat the onion rings and transfer to a cookie sheet coated with nonstick cooking spray.  Bake the rings for 10-12 minutes (or until brown and crispy).  Enjoy!




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2 Responses to BBQ Chicken Salad

  1. jelillie says:

    I think I am trying these onion rings tonight!

  2. I am *obsessed* with your onion rings. For real. I think I could eat the entire cookie sheet full of them, in one sitting. 😀

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