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 two 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 two 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.