Lunch · 18 min · american

BBQ Chicken Chopped Salad

American flavors, weeknight effort. Chicken breast meets romaine in a 18-minute lunch worth keeping in rotation. It is weeknight cooking that still hits your targets — 53 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 5 oz Chicken breast
• 2 cups Romaine
• 2 tbsp Sugar-free BBQ sauce
• 2 tbsp Cheddar
• 1/4 Red onion
• 1 tbsp Ranch

Steps

1. If the chicken isn't cooked yet, sear a 5-oz breast in a hot nonstick skillet over medium-high heat, 5-6 minutes per side, until golden and 165°F (74°C) inside. Rest 5 minutes, then dice it.
2. Warm the BBQ sauce in a small saucepan over low heat for 1-2 minutes so it coats more easily. Toss the diced chicken in it until every piece is glossy.
3. Chop the romaine into bite-size ribbons and add it to a big bowl. Thinly slice the red onion into half-moons.
4. Shred or crumble the cheddar over the greens.
5. Pile the saucy BBQ chicken on top of the salad.
6. Drizzle the ranch over everything in a zigzag, toss lightly, and serve right away so the lettuce stays crisp.

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