Jenny Craig Recipe Creation: Backyard BBQ Chicken Salad | No Thanks to Cake
This recipe is perfect for summer, when all the barbecues are light up and loaded with your favorite meals. We add some freshly grilled vegetables to this salad to give you that fresh from the grill taste.
Ingredients
- 1 Jenny Craig Chicken Sandwich
- 1.5-2 Tbsp. sugar-free barbecue sauce
- 2 cups romaine lettuce
- 7 grape tomatoes, halved
- 2 slices red onion, grilled
- 1/4 cup english cucumber, chopped
- black pepper, freshly cracked
- 1 pkg. Jenny Craig Creamy Herb Dressing
Instructions
- Cook your chicken sandwich per packaging instructions and set aside.
- Build the base of your salad in a large bowl adding romaine lettuce. Toss with your Jenny Craig Creamy Herb Dressing and some freshly cracked black pepper.
- Add cucumbers, grilled onions, and tomatoes to the top of your salad. As always, feel free to add extra fresh vegetables that you have in your refrigerator.
- Chop your chicken breast into bite-sized pieces. I like to cut my chicken into thin slices on a bias. Place your chicken in a small zip-top bag, and add your barbecue sauce. Seal the bag, and shake it until your chicken is nicely coated. Add to your salad.
- Toast the sandwich bun in the toaster until golden brown. Using a serrated knife, slice the bun into crouton-shaped squares. Add to your salad.
Notes
This recipe was created in partnership with Jenny Craig.