Nothing says summer than barbecue. And in Texas, we love our barbecue. I try to get in the smokey flavors any way that I can.
This salad is one you can take as a side to a picnic, or top it with barbecue chicken, sliced sausages, or chickpeas and have it as a meal. A healthier alternative to a barbecue sandwich, eating it with a questionable potato or egg salad, or greasy chips. It’s an easy summer dinner that way and it doesn’t heat up your house. Then adding the Yogurt Ranch recipe to it helps to give you not only the smokey barbecue flavor, but the creaminess without it being heavy on the fat. Keep it light without the sacrifice!
Barbecue Chopped Salad
- 2 heads of lettuce, chopped
- 1 lb. cherry tomatoes, chopped
- 1 cucumber, sliced and then quartered
- 1 yellow bell pepper, chopped
- 1/2 medium red onion, chopped Toppings and Sauces
- Avocado, optional on side
- BBQ Sauce (I use Stubbs Original since it’s lower in sugar than most)
- Yogurt Ranch
- BBQ Chicken, Sausage, or Chickpeas
- Wash all vegetables, chop, and mix together.
- Top with any toppings and sauce.
2-3 cups of Salad with 1 Roasted Chicken Breast, 2 tbsp Average BBQ Sauce, & 4 tbsp Yogurt Ranch
407 calories | 6.9 g fat | 1.5 g polyunsaturated | 2.2 g monounsaturated | 1.8 g saturated | 0 g trans fats | 149 mg cholesterol | 550 mg sodium | 32 g 23.5 g carbohydrates | 3 g fiber | 15.5 g sugar | 60 g protein | 113% Vitamin A | 95% Vitamin C | 78% Vitamin K
2-3 cups of Salad with 3/4 cup drained canned Chickpeas, 2 tbsp Average BBQ Sauce, & 4 tbsp Yogurt Ranch
426 calories | 4 g fat | 1.3 g polyunsaturated | 0.7 g monounsaturated | 0.4 g saturated | 0 g trans fats | 0 mg cholesterol | 734 mg sodium | 52 g carbohydrates | 10 g fiber | 20 g sugar | 16 g protein | 113% Vitamin A | 95% Vitamin C | 82% Vitamin K