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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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âHigh in protein and low in fat, this scrumptious salad has become one of my husbandâs and my favorite, simple and quick meals,â writes Kim Pohlman from Coldwater, Ohio. Ingredients:
3/4 cup cubed cooked chicken breast |
3/4 cup canned kidney beans, rinsed and drained |
1 small tomato, chopped |
1/3 cup frozen corn, thawed |
2 tablespoons chopped red onion |
1/4 cup ranch salad dressing |
1 tablespoon barbecue sauce |
1-1/2 cups torn romaine |
Directions:
1. In a small bowl, combine the chicken, kidney beans, tomato, corn and onion. Combine ranch dressing and barbecue sauce; pour over salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad. Yield: 2 servings.
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