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Barbecue Chicken Chop Salad

Barbecue Chicken Chop Salad

Nutrition Facts
  • cal. (kcal) 337
Barbecue Chicken Chop Salad
  • Makes: 4 servings
  • Carb Grams Per Serving: 27


  • 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
  • Vinaigrette:
  • 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, waxed paper or foil 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.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 337 cal., 13 g total fat (3 g sat. fat), 27 g carb. (5 g fiber), 30 g pro.