Shanon Recipe | BBQ Chicken Chopped Salad

This healthy salad was adapted from one I ate at California Pizza Kitchen. The lime juice intensified by the jicama draws out the flavor of the vegetables, so an oil- or cream-based dressing is not necessary.

Ingredients

• 1 head romaine lettuce, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can sweet corn, drained
• 1 red bell pepper, chopped
• 1 cup peeled, shredded jicama
• 1 cup shredded carrots
• 4 scallions, thinly sliced
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh cilantro
• 3 limes, divided
• 1 (6 ounce) package cooked chicken breast strips (such as Foster Farms®)
• 2 tablespoons barbeque sauce
• 1 avocado - peeled, pitted, and cubed

Cooking Directions

1. Mix lettuce, black beans, corn, red bell pepper, jicama, carrots, scallions, basil, and cilantro together in a large bowl. Juice 2 limes and drizzle juice over salad; toss lightly.
2. Combine chicken and barbeque sauce in a microwave-safe bowl; heat in microwave until chicken is warmed through, about 45 seconds.
3. Arrange chicken and avocado on top of the salad and squeeze remaining lime over salad.

Nutrition Facts

• calories279.7
• carbohydrateContent40.6 g
• cholesterolContent21.3 mg
• fatContent8.3 g
• fiberContent12.8 g
• proteinContent16.3 g
• saturatedFatContent1.5 g
• sodiumContent580.8 mg
• sugarContent7.2 g