WeMet Martin

Fitness & Nutrition Coach Virtual Assistant

This salad is the bomb.com. It hits all the nutrient components and it’s easy to make and also prep to be able to put together for lunch or dinner a few times throughout the week! I used left over shredded, smoked turkey I had in the freezer from a previous BBQ we had. I am notorious for freezing food that we have leftover and finding ways to re-use it later. I hate wasting food! When I realized I had the frozen BBQ meat, the first thing that came to mind was a BBQ chicken (in my case turkey) salad. Not to mention, June and I just picked fresh lettuce and cucumbers from the garden today. Yum!

The Healthier Dressing Secret

I like to use good BBQ sauce and ranch as the dressing for this salad. I use Stubbs Original BBQ Sauce (my favorite BBQ sauce) and I make my own healthy version of ranch from the packet. The reason I say “healthier” is because the BBQ sauce has sugar and sodium in it and the ranch packet still has sodium, so use sparingly. I am a stickler on portion size, so I don’t use too much dressing on the salad anyway.

How to Make the Ranch:
1 Packet Simply Organic Ranch Dressing Mix
1/2 Cup Plain Greek Yogurt
1/3 – 1/2 Cup Skim Milk or non-dairy Milk (if you prefer)

Simply add the ingredients together in a mason jar and shake until combined. If you like the consistency a bit thinner add more milk.

Let’s Make the Salad

2 Cups Red Leaf Lettuce
1/4 Cup Chopped Tomato
1/4 Cup Shredded Carrot
1/4 Cup Sliced Red Onion
1/4 Cup Frozen Corn (boiled or roasted)*
1/3 Cup Black Beans**
1/4 Cup Cucumber (optional) – I had it in my garden, so I threw it in
1/4 Cup Shredded Monterey Jack Cheese
3-4 oz Shredded Chicken tossed lightly in BBQ sauce
1 Tbsp Ranch
1 Tbsp Stubbs BBQ Sauce

Place the lettuce on a plate or large bowl. Layer with all of the yummy ingredients. Drizzle with BBQ sauce and ranch and Enjoy!

* I used frozen corn in this case because I had it on hand. You can either roast the corn in a pan for added flavor or just boil and strain it. An even better option is to use corn on the cob if you have it laying around.
** You can use canned black beans, just make sure you strain and rinse them. I like to cook my own black beans, by soaking them overnight, then boiling them in chicken broth for added flavor for about 45 minutes or until desired consistency.

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