So…my husband really doesn’t like salads. When I make a salad for dinner, he eats it, thanks me for the appetizer, and asks what the real meal is…#wifeprobs.
Then one day, I fed him this Clean-Eating Barbecue Chicken Salad. And…
He looooved it. Yes, you read that right. My candy, cookies, ice cream, Captain Crunch-eating husband loved this salad. It may have had something to do with the Creamy Ranch Dressing and Homemade Barbecue Sauce drizzled all over the top, but for once he was completely happy with salad as our dinner. Husband eating green = success!
This recipe was inspired by Cafe Zupas’ Barbecue Chicken Salad. Zupas is one of our go-to date night spots because it’s affordable, fresh and your meal always includes a complimentary chocolate-covered strawberry and slice of bread. Bonus!
To make this recipe “Kiwi and Carrot approved,” we recommend using Homemade Barbecue Sauce and homemade Creamy Ranch Dressing. Store-bought dressings are packed full of nasty preservatives, added sugar and artificial flavors and coloring. But, if you have a “clean” store-bought bbq or ranch dressing you love, POWER TO YA.
Or if you’re ready to jump on the homemade-dressing wagon, we recommend making it in advance. If you plan ahead and keep things simple and fresh, clean eating becomes easy peasy.
- 2 organic chicken breasts
- Extra-virgin olive or coconut oil for cooking chicken (if cooking on the stove)
- Salt and pepper
- 1 large head of Romaine or green leafy lettuce
- 1 cup fresh or frozen corn
- 1/2 cup black beans
- 2-3 Roma or cherry tomatoes, cut into small pieces
- 1/4 red onion, diced
- Handful of tortilla-chip strips (optional)
- Homemade Creamy Ranch Dressing
- Homemade Barbecue Sauce
- Season the chicken breasts with salt and pepper.
- In a skillet or on a grill, cook the chicken breasts until cooked through. (About 7-8 minutes per side).
- Once cooked, allow to cool and cut into bite-sized pieces.
- Chop the lettuce into small pieces, rinse and pat dry.
- In a large bowl, combine corn, black beans, tomatoes, diced onion and chicken.
- Toss with ranch dressing and barbecue sauce, and sprinkle with tortilla-chip strips (if desired).
P.S. If you didn’t hear, we’re writing an e-book! To give us your input, head over here!