Hi Everyone,
I have to say OMG!!! If you’re a Barbecue Ranch Dressing fan, then you are going to love me!! I made the most wonderful dressing for my salad that I swear I can eat by the spoonfuls!!! This dressing is so darn good, it’s crazy!!! It’s Greek Yogurt, Barbecue Sauce, Hidden Valley Ranch Seasoning and milk. OMG!! I know, no chit chatting today, this dressing is so good, I can’t think of anything else.
This recipe idea came from my Friend who has a BBQ Chicken Salad a few times a week, and she always brags how good it is and how the dressing is amazing. I would love to order it, but I’m so calorie conscious that I can’t bring myself to do it, so I always order a Farmers Market Salad with chicken, and I put my own dressing on it. I really need to make this dressing and bring it to her. I know she will love it and it has about 50 calories for about 1/3 of cup of it! Beat that restaurant dressing.
This salad is made up of chicken, black beans, corn, scallions, tortilla chips, tomatoes and cucumber. It’s healthy, delicious and very filling!! It comes in at just 280 calories for a HUGE plate full!! This salad is perfect to be made with left overs!!
I just love these kind of salads, their so healthy and easy to prepare. After having a little to much bread this week, my body was craving a fat salad and this salad marks the spot. I swear I can eat this kind of meal everyday. I drive my Husband nuts with all my Southwestern type recipes. But come on! Who doesn’t like this kind of salad. Needless to say he ate his dinner, but left some of the lettuce. I’ll let him slide on that. Even the man who HATES yogurt, liked the dressing!!! You must make the dressing and put it on everything!!!
- Dressing:
- ⅓ cup greek yogurt, plain
- 1 tbsp. barbecue sauce (your favorite kind)
- 1 tsp. Hidden Valley Ranch seasoning, packet
- ½ tsp. milk (optional)
- **For Chicken**
- 6.7 oz chicken, skinless, boneless
- ¼ tsp salt
- ¼ tsp. pepper, ground
- 1 tbsp. barbecue sauce (your favorite kind)
- **Salad**
- 4 cups romaine lettuce
- ½ cup corn, fresh or frozen that was thawed
- ½ cup black beans
- 1 medium tomato, diced
- ½ cup cucumber, peeled, diced
- ¼ cup scallions, diced
- 4 tortilla chips, crushed
- To make dressing: Add yogurt, barbecue sauce, ranch seasoning and milk. Mix until combined; refrigerate until ready to use.
- Heat grill over medium heat. Flatten chicken and sprinkle with salt and pepper. Place chicken on grill; add Barbecue sauce to one side. After about 5 minutes, flip chicken and add remaining barbecue sauce. Cook until no longer pink. Cut chicken into bite size pieces.
- To make salad; evenly divide between two plates, lettuce, corn, black beans, tomato, cucumber, chicken, scallions and tortilla chips. Top with barbecue ranch dressing
Since I am out of yesterdays pound cake, my Husband is requesting that I make my weekly chocolate chip cookies for his lunch tomorrow. So off I go to do some baking!
Have a great weekend!
Toodles,
Jennifer
P.S. I have two giveaways, don’t forget to enter. For the Skinny Bitch Cookbook go here. For Emeril’s Kicked up Sandwiches, go here.
