Thursday, February 23, 2012

Red Robin Barbecue Chicken Salad

Barbecue sauce:
1/2 cup tomato sauce
1 teaspoon smoky Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 packet Sweet-N-Low artificial sweetener
1 teaspoon yellow mustard

1 boneless, skinless chicken breast half
2 cups chopped romaine lettuce
2 cups chopped green leaf or iceberg lettuce
1/2 cup chopped red cabbage
1 small tomato, chopped (1/4 cup)
1/2 cup fat-free refried black beans
1/2 cup shredded low-fat Cheddar cheese
1/4 avocado, sliced
1/4 cup fat-free Ranch dressing

1. Preheat the grill.
2. Make the barbecue sauce by whisking all ingredients together.
3. Place the chicken on the grill, brushing both sides generously with barbecue sauce once the chicken is half cooked. Continue to brush with the sauce as the chicken grills.
4. Combine the lettuces and cabbage and arrange on a serving plate and top with tomato.
5. In a saute pan, heat the beans.  Spread the beans over the lettuce on one side of plate.
6. Slice the cooked chicken and spread it on the opposite side of the lettuce plate from the beans.
7. Sprinkle cheese over the top.
8. Garnish with avocado slices and serve with the Ranch dressing and any remaining barbecue sauce on the side.  (If you plan to use some of the barbecue sauce for serving with the salad, separate it at the beginning so you are not using sauce that has been contaminated with raw chicken).

Serves 1

No comments:

Post a Comment

Blog Archive