The presentation on this salad is great, since you can see all of the different ingredients you’ll soon be jumping into. You can eat them one at a time, or you can mix it all up once you’re done admiring them. This really packs a nutritious punch, with protein in the chicken, plenty of vegetables, some fruit, good fat from the avocado, and it uses goat cheese instead of regular cheese made from cow’s milk.

INGREDIENTS

  • 2 large romaine hearts, washed and chopped
  • 1 cup pulled cooked chicken breast
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 cup grape tomatoes, sliced in half
  • 3/4 cup sweet corn (I grilled mine)
  • 1/4 cup crumbled goat cheese
  • 1/3 cup cilantro, washed and chopped
  • 1 small avocado, diced
  • 1/2 cup BBQ dressing, if desired

INSTRUCTIONS

In a large bowl add lettuce, top with all ingredients except for avocado and BBQ dressing. Toss salad gently.
Place into cold salad bowls. Garnish with diced avocado and drizzle with BBQ dressing if desired. Serve with low-fat corn tortilla strips.
To make vegan omit chicken and goat cheese. Add in roasted diced red peppers for more flavour. Use any dressing you like.
Sometimes I like adding 2 teaspoons of fresh lemon juice and find that I don’t need any dressing at all.

Prep time: 5 mins
Total time: 5 mins
Serves: 4-6