Barbecue Chicken Salad
Nutrition per serving
Calories | 366 kcal |
Protein | 24.7 g |
Carbs | 40.8 g |
Fats | 12.3 g |
Saturated Fat | 1.8 g |
Monounsaturated Fat | 7.2 g |
Polyunsaturated Fat | 1.6 g |
Sugars | 25.9 g |
Fiber | 9.5 g |
Sodium | 631 mg |
Ingredients
Olive Oil | |
Chicken Breast | |
Red Bell Pepper (capsicum) | |
Onion | |
Garlic | |
Green Leaf Lettuce | |
Cabbage | |
Salt | |
Black Pepper | |
Apple Cider Vinegar | |
Worcestershire Sauce | |
Barbecue Sauce |
1. Slice peppers into strips.
2. Dice onion.
3. Mince garlic.
4. Shred cabbage and lettuce.
5. Heat oil in a frying pan over medium heat. Add the chicken breast, pepper, onion, vinegar, Worcestershire sauce and garlic and cook until chicken is brown and vegetables are tender.
6. Add barbecue sauce, cover and simmer for 5 minutes stirring occasionally.
7. Meanwhile, in a medium bowl add the shredded cabbage and lettuce and blend well.
8. Serve the chicken/vegetables on top of the lettuce-cabbage mix. Sprinkle with salt and pepper and serve immediately.