Barbecue Chicken And Apple Salad Recipe

Name: Barbecue Chicken And Apple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 8 ounces, weight Chicken Breast, Skinless, Boneless; 2 Tablespoons Barbecue Sauce (your Favorite Kind); 4 cups Romaine Lettuce, Diced Small; 1/2 whole Opal Apple, Cut Julienne; 1/4 whole Red Bell Pepper, Cut Julienne; 3 slices Bacon, Cooked, Crumbled (I Used Center Cut Style); FOR THE DRESSING:; 2 Tablespoons Apple Cider Vinegar; 1 Tablespoon White Vinegar; 1/2 teaspoons Dijon Mustard; 1/4 teaspoons Minced Garlic; 3 Tablespoons Olive Oil; 1/4 teaspoons Stevia Or Sugar (to Taste); FOR THE QUESADILLA:; 1 whole Medium Size Flour Tortilla; 1 Tablespoon Barbecue Sauce (your Favorite Kind); 1/2 whole Opal Apple, Sliced Thin; 1/4 cups Mozzarella Cheese, Shredded; Cooking Spray

Servings: persons

FOR THE SALAD:
8 ounces, weight Chicken Breast, Skinless, Boneless
2 Tablespoons Barbecue Sauce (your Favorite Kind)
4 cups Romaine Lettuce, Diced Small
1/2 whole Opal Apple, Cut Julienne
1/4 whole Red Bell Pepper, Cut Julienne
3 slices Bacon, Cooked, Crumbled (I Used Center Cut Style)
FOR THE DRESSING:
2 Tablespoons Apple Cider Vinegar
1 Tablespoon White Vinegar
1/2 teaspoons Dijon Mustard
1/4 teaspoons Minced Garlic
3 Tablespoons Olive Oil
1/4 teaspoons Stevia Or Sugar (to Taste)
FOR THE QUESADILLA:
1 whole Medium Size Flour Tortilla
1 Tablespoon Barbecue Sauce (your Favorite Kind)
1/2 whole Opal Apple, Sliced Thin
1/4 cups Mozzarella Cheese, Shredded
Cooking Spray

1
Heat the grill to medium heat. Once grill is hot place chicken on the grill. Brush one side of the chicken with half of the BBQ sauce. Cook for about 8 minutes, flip chicken and brush remaining BBQ sauce on the top side. Cook for about 5 minutes longer or until chicken is no longer pink. Remove from grill. Let the chicken cool then dice it up into tiny pieces.
2
In a small bowl, add apple cider vinegar, white vinegar, Dijon mustard, minced garlic, olive oil and stevia. Whisk until combined; set aside.
3
Meanwhile, make the salads. Divide between two plates the romaine lettuce, julienne sliced Opal apple and bell pepper. Divide the chicken between the two plates and top the chicken with bacon crumbles.
4
To make the quesadilla: Spray a small skillet with cooking spray and place over medium heat. On half of the flour tortilla, add BBQ sauce, apple slices and cheese. Fold the tortilla in half. Place on the warmed skillet and cook until lightly brown on the bottom. Then flip and cook until lightly brown on the other side and cheese is melted. This will take about 5 minutes total. Slice quesadilla into 5 slices.
5
Add dressing over the salad and serve with slices of the quesadilla. I also added a pinch more BBQ sauce over the salad for an extra pop of flavor.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE SALAD:, 8 ounces, weight Chicken Breast, Skinless, Boneless, 2 Tablespoons Barbecue Sauce (your Favorite Kind), 4 cups Romaine Lettuce, Diced Small, and more.

Yes, Barbecue Chicken And Apple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Barbecue Chicken And Apple Salad

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