Recipes
Barbecue Chicken Cobb Salad
4 servings
15 minutes total (Active 15 minutes)
Shopping list
Ingredients
- 1 large Granny Smith apple, coarsely chopped
- 2 plum tomatoes, coarsely chopped
- ½ head iceberg lettuce, shredded
- 12 oz frozen breaded chicken tenderloins
- ¼ cup + 2 tablespoons barbecue sauce
- 2 tablespoons light ranch dressing
- ½ cup canned whole kernel corn, drained
- 1 cup shredded Cheddar Jack cheese
- ⅓ cup French-fried onions (optional)
Prep
- Core apple; cut into small bite-size pieces.
- Chop tomato; shred lettuce.
Steps
- Prepare chicken following package instructions for microwave. Let stand 1-2 minutes to cool; cut into bite-size pieces. (For crispier chicken, follow oven-baking instructions.)
- Place chicken and ¼ cup barbecue sauce in large bowl; toss until evenly coated. Remove chicken from bowl and set aside.
- Place in same bowl, remaining 2 tablespoons barbecue sauce and ranch dressing; stir until well blended. Add lettuce and toss until evenly coated.
- Transfer lettuce to serving platter. Arrange ingredients in rows on top of lettuce in this order: cheese, apples, chicken, tomatoes, corn, and French-fried onions, if using. Serve.
Amount per ¼ recipe serving: Calories 400, Total Fat 16g, Chol 55mg, Sodium 1240mg, Total Carb 40g, Fiber 4g, Calc 20%, Vitamin A 15%, Vitamin C 20%, Iron 4%