American · Lunch
BBQ Chicken Salad (Gluten-Free)
Grilled sliced chicken breast tops crisp romaine, black beans, sweet corn, cherry tomatoes, red onion, and Monterey Jack cheese. Everything is tossed with gluten-free barbecue sauce and ranch dressing, then finished with crushed gluten-free tortilla chips for smoky sweet crunch.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
649Calories
57.7gProtein
29.2gFat
42.1gCarbs
18.1gSugar
7.5gFiber
1340mgSodium
161mgChol
8.2gSat Fat
642mgPotassium
289mgCalcium
2.1mgIron
0.3mcgVitamin B12
12.4mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Pat chicken breast dry, rub with olive oil and salt, chop romaine, slice tomatoes and red onion, and shred Monterey Jack cheese.
2
Grill
Cook chicken on medium-high heat for 5 to 6 minutes per side until well marked and internal temperature reads 165°F.
3
Rest
Let chicken rest 5 minutes, then slice across the grain.
4
Toss
Combine romaine, black beans, corn, tomatoes, and red onion in a bowl, drizzle with ranch dressing, and toss gently until coated.
5
Plate
Spread greens on a plate, fan sliced chicken over top, drizzle with gluten-free barbecue sauce, scatter Monterey Jack and crushed tortilla chips.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 4 cups180g romaine lettuce
- 2/3 cup120g black beans
- 2/3 cup110g corn kernels
- 2/3 cup100g cherry tomatoes
- 4 tbsp40g red onion
- 2 oz56g Monterey Jack cheese
- 6 tbsp96g gluten-free barbecue sauce
- 4 tbsp60g ranch dressing
- 1 oz28g gluten-free tortilla chips
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
