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Barbecue Chicken Chop Salad

Barbecue Chicken Chop Salad
Makes: 4  servings


  • 4 4 ounces  boneless chicken-breast halves, visible fat
  • 1 teaspoon  olive oil
  • Salt and pepper to taste
  • 4 tablespoons  barbecue sauce
  • 10 cups  finely shredded romaine lettuce
  • 2 cups  seeded, diced, chopped tomatoes
  • 1 1/2 cups  seeded, diced cucumber
  • 2 cups  diced zucchini
  • 2 ounces  light cheddar cheese, finely shredded
  • 1/2 cup  chopped red onion
  • 1/4 cup  balsamic vinegar
  • 2 tablespoons  Dijon mustard
  • 1 tablespoon  honey
  • 2 tablespoons  extra virgin olive oil
  • 2 tablespoons  finely chopped fresh basil leaves
  • pinch salt
  • Black pepper to taste


1. Preheat the grill to high heat. Place the chicken between two sheets of plastic wrap or waxed paper on a cutting board. Using the flat head of a meat mallet (or a rolling pin), pound the chicken until it is 1/2 inch thick. Rub each breast with the olive oil, salt and pepper. Grill 3 to 5 minutes per side, or until cooked through. Let chicken cool.

2. Whisk together the vinegar, mustard and honey. Slowly whisk in the oil. Stir in the basil and season with salt and pepper. Chop the chicken and transfer it to a medium bowl. Mix in the barbecue sauce and stir to coat. In a large serving bowl, toss the lettuce, tomatoes, cucumber, zucchini, cheddar, red onions, and dressing. Top with the chicken and serve.

From FitnessMagazine.com