A healthy salad can serve as a quick and easy meal when you have a refrigerator full of leftovers. Roasted chicken adds protein to nutritious greens in this recipe. It's topped off with a super-simple barbecue dressing for a filling lunch or dinner. For a vegan option, use chickpeas in place of the chicken.

Yield: 4 servings

Preparation time: 20 minutes

Ingredients:

• 8 cups mixed lettuce or greens
• 1 cup finely chopped green cabbage
• 1 cup halved grape or cherry tomatoes
• ½ cup cooked corn
• 12 oz. roasted chicken breast, warmed

Dressing

• 1/3 cup fresh orange juice
• 2 tbsp prepared barbecue sauce
• 1 tbsp olive oil
• ¼ tsp ground black pepper
• 1/8 tsp garlic powder

Directions

1. Add 2 cups of lettuce to each serving bowl. Top with ¼ cup of chopped cabbage and ¼ of the tomatoes. Sprinkle 2 tablespoons of corn over each salad. Add 3 ounces of roasted chicken to each bowl.
2. In a small dish, whisk together the orange juice and barbecue sauce. Whisk in the olive oil, black pepper, and garlic powder.
3. Drizzle about 2 tablespoons of dressing over each salad before serving.

Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.