Sedona Salad

July 12, 2013

396

Use left over chicken or rotisserie chicken to make this South West inspired salad.

8 cups romaine or any mixture of lettuce you like
1 tomato, chopped
1/2 onion, thinly sliced
8 oz baby yukon potatoes, cubed
12 oz cooked chicken breast, chopped
4 slices cook Applegate Turkey Bacon
2 ears corn on the cob, kernels cut off
1/2 tsp. olive oil
1/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper
3 tbsp. BBQ sauce

Dressing (adapted from Fountain Avenue Kitchen):
3 tbsp. low-fat buttermilk
2 tbsp Fage 0% fat Greek yogurt
2 tbsp. light mayonnaise
1 tbsp. apple cider vinegar
1/2 tbsp. canola oil
1/2 tbsp. water
1/4 tsp. kosher salt
1 1/2 tbsp. minced chives

Preheat oven to 450°. On a baking sheet, mix together potatoes, salt, pepper and olive oil. Bake for 20 minutes or until done. In a small bowl whisk together buttermilk, yogurt, mayo and cider...
See the full directions on my site

Nutritions

Calories
348

Sodium
478mg
19% DV

Fat
11g
17% DV

Protein
30g
60% DV

Carbs
31g
10% DV

Fiber
8g
33% DV