BBQ Chicken Chopped Salad
A chicken salad that's as fast as it is delicious.

Serves 4

12 ounces cooked chicken breast, shredded into bite sized pieces
¼ cup BBQ sauce
8 cups romaine and spinach, torn
12 large fresh basil leaves, chopped
½ small jicama, cut into medium dice (optional) 
1 15-ounce can black beans, rinsed and drained
½ 15-ounce can corn, drained (or frozen and thawed)
3 tablespoons cilantro, chopped (optional)
2 large tomatoes, cut into medium dice

Yogurt Dressing 
1 cup low-fat yogurt
¼ cup fat-free sour cream
1/8 teaspoon dry mustard
2 teaspoons apple cider vinegar
1 clove garlic, crushed
1 green onion, thinly sliced, white and light green parts only
Pinch black pepper

1. Put chicken into bowl with BBQ sauce and toss to coat.

2. In a large salad bowl, toss together remaining ingredients, except for tomatoes. Top salad with chicken and circle with tomatoes.

3. Serve with dressing on the side.

Salad with dressing: 416 calories, 37 gm protein, 52 gm carbohydrate, 5 gm fat, 2 gm sat fat, 1 gm mono fat, 78 mg cholesterol, 10 fiber, 628 mg sodium