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.

Step: 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.

Step: 2

Combine chicken and barbeque sauce in a microwave-safe bowl; heat in microwave until chicken is warmed through, about 45 seconds.

Step: 3

Arrange chicken and avocado on top of the salad and squeeze remaining lime over salad.

Per Serving: 280 calories; protein 16.3g; carbohydrates 40.6g; fat 8.3g; cholesterol 21.3mg; sodium 580.8mg.

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