“Eating Clean on the Cheap” – BBQ Chicken Salad

I normally use Publix deals to create my budget-friendly and healthy meals, but this week I am using Winn Dixie’s sales to create my recipe. This is so I can incorporate a new idea. I would like to begin to do a weekly “product review” post which highlights a food item, some form of media, or equipment that helps me lead a healthy lifestyle. So today I am sharing with you my opinion on Winn Dixie’s Organic BBQ Sauce. I avoid the standard sauces on the supermarket shelves because they are mainly high fructose corn syrup (or corn sugar as it has been newly named). Winn Dixie offers a great tasting sauce without the processed ingredients and at a great price. This week it is on sale for 2 for $4. This week I used a created a BBQ chicken salad that was inspired by one of my favorite menu items at Seasons 52. This is actually a 2 for 1 dinner. You can grill up plenty of BBQ chicken for dinner one night, and save the leftovers to make the salad the next night.

BBQ Chicken Salad

Makes 4 Salads

1 pkg Spinach

2 cups BBQ chicken, deboned and chopped (on sale!)

½ cup Organic BBQ sauce (on sale!)

2 ears corn, kernels cut from cob (on sale!)

1 large tomato, diced (on sale!)

1/3 cup red onion, diced

1 lemon, juiced

½ cup bleu cheese, crumbled

Mild pepper rings

Salt & Pepper

Combine corn, tomato, onion, and lemon juice in a bowl. Season with S&P. Stir and allow to sit for 15 minutes. Combine chopped chicken and BBQ sauce. Arrange spinach on each of the four plates. Place ¼ of the corn mixture on each bed of spinach leaves. Top each salad with ¼ of the chicken. Sprinkle each salad with the bleu cheese crumbles and garnish with pepper rings. You will probably find that the natural juices from the corn mixture, along with the BBQ sauce, is enough to naturally dress the salad so there is no need to use a salad dressing.

BBQ Chicken

To grill the chicken, lightly coat the split chicken breasts with olive oil. Season with salt and pepper and any other seasonings you would like (I prefer garlic and cumin). Grill over medium low heat until they reach an internal temperature of 160. Do not baste the chicken with the BBQ sauce until it nears the end of cooking. The sugars in the sauce will cause the breasts to burn if you do it too soon. I usually baste them after I flip them for the first time, and then, when I flip them back over, I baste the other side.


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1 Comment

  1. Kids in the Kitchen – Week 2, Day 1 « Whole to the Core

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