BBQ Chicken Salad- Romaine lettuce and broccoli slaw topped with bbq chicken.
After finishing up my last recipe, baked egg rolls, I was left with almost a half package of egg roll wrappers. Instead of making more egg rolls, I decided to try to find other ways to use them. I cut some into strips and baked to create a deliciously crunchy salad topping! Each wrapper is about 11 grams carbohydrate and adds a great texture. I’m sure they would work well on other foods such as soups, casseroles, etc. Enjoy!
BBQ Chicken & Veggie Crunch Salad
Course:
Salad
Cuisine:
American
Ingredients
- 2 Egg Roll Wrappers
- 1 Tablespoon Olive Oil
- 1 Large Chicken Breast , chopped coarsely
- Rotisserie Seasoning
- 1/4 cup Chopped Onions
- 4 Tablespoons BBQ Sauce , divided
- 1/2 cup Black Beans
- Broccoli Slaw
- Romaine Lettuce
- Cheddar Cheese , shredded
- 4 ounces Greek Yogurt
Instructions
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Preheat oven to 400 degrees.
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Cut egg roll wrappers into thin strips with pizza cutter or knife.
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Bake for 5-7 minutes until light brown and crispy- watch closely!
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Set crispy strips aside to cool.
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Heat olive oil in non-stick skillet over medium heat.
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Season chicken with rotisserie seasoning as desired.
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Add chicken, onions and 2 Tablespoons BBQ sauce to skillet.
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Saute until chicken is browned and fully cooked. Add black beans and heat thoroughly.
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Remove chicken mixture from skillet and set aside to cool.
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To build each salad, layer chopped romaine on a large plate or bowl. Top with broccoli slaw, chicken, cheese and crispy strips. Repeat to make 2nd salad.
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Mix Greek yogurt and remaining 2 Tablespoons BBQ sauce for dressing.
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Makes 2 salads.
BBQ Chicken Salad- Romaine lettuce and broccoli slaw topped with bbq chicken.
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