Use up some leftover chicken or buy a rotisserie chicken and make this delicious Southwestern BBQ Chicken Salad. It is a quick and healthy dinner.
Pin Southwestern BBQ Chicken Salad here.
I have a sentimental attachment to this chicken salad. Yes, to a salad. It was my hubby who brought this wonderful chicken salad into my life. Before we met he traveled constantly for work, and spent a year at a Marriott in Chicago. He was there #1 guest that year! He fell in love with a salad they had on the menu called Sedona Salad. It had grilled chicken, roasted potatoes, barbecue sauce and ranch dressing. He would tell me how much he loved all the flavors together.
One New Years we spent a long weekend in Chicago at the hotel and went to have the chicken salad. It was no longer on the menu. Boo hoo! So we went home and I figured it out myself; adding a little spin to it. I make it with any leftover chicken or buy a rotisserie chicken at the grocery store. This salad has become our go to dinner when we need something quick and easy.
For me this salad is all about the roasted potatoes. I love something hot in a cold salad. It is so appealing to me. The creaminess of the inside of the potato with the crunchiness of the outside elevate this salad to a true winner. In the summer I love to use fresh corn cut off the cob. In the winter, we use frozen corn. We cannot forget the bacon. It’s turkey bacon these days, Applegate Turkey Bacon to be exact. You all know how I adore this stuff. There are no fillers or nitrates in this stuff. I love their food philosophy.
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- 8 cups romaine or any mixture of lettuce you like
- 1 tomato chopped
- 1/2 onion thinly sliced
- 8 oz baby yukon potatoes cubed
- 12 oz cooked chicken breast chopped
- 4 slices cook Applegate Turkey Bacon
- 2 ears corn on the cob kernels cut off
- 1/2 tsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 3 tbsp BBQ sauce
Dressing (adapted from Fountain Avenue Kitchen:
- 3 tbsp low-fat buttermilk
- 2 tbsp Fage 0% fat Greek yogurt
- 2 tbsp light mayonnaise
- 1 tbsp apple cider vinegar
- 1/2 tbsp canola oil
- 1/2 tbsp water
- 1/4 tsp kosher salt
- 1 1/2 tbsp minced chives
Preheat oven to 450°.
On a baking sheet, mix together potatoes, salt, pepper and olive oil. Bake for 20 minutes or until done.
In a small bowl whisk together buttermilk, yogurt, mayo and cider vinegar. Whisk in olive oil and water. Stir in salt and chives.
In a large bowl, toss together lettuce, tomatoes, onion, potatoes, chicken, turkey bacon and corn.
Drizzle with BBQ sauce and dressing.
I calculated 9 Weight Watcher Smartpoints.
Happy Healthy Eating,
But wait, there’s more. Check out these healthfully, delicious salad recipes: