1/2 pound red potatoes

3 tablespoons water

1/4 cup barbecue sauce

1 teaspoon minced garlic

3/4 pound boneless, skinless chicken breast

Olive oil spray

Several drops hot pepper sauce

3 cups torn romaine lettuce leaves

1 medium tomato, cut into 1-inch cubes (about 1 cup)

1/2 medium cucumber, peeled and cut into 1-inch cubes (about 1 1/2 cups)

1/4 cup reduced fat oil and vinegar dressing

2 tablespoons chopped chives (optional)

2 slices whole grain bread

Wash potatoes, do not peel, and cut into ½-to-1-inch pieces. Place in a microwaveable bowl. Add water, cover and microwave on high 3 minutes. Remove and set aside.

Mix barbecue sauce, garlic and hot pepper sauce together. Set aside. Remove visible fat from chicken. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add chicken and saute 5 minutes. Turn over and spoon barbecue sauce mixture over the chicken. Cover with a lid and cook 4 to 5 minutes. A meat thermometer should read 175 degrees. Remove chicken to a cutting board and let rest while preparing the remaining salad ingredients.

Add the lettuce, tomato and cucumbers to the bowl with the potatoes. Add the oil and vinegar dressing and toss well. Cut the chicken into 1-inch pieces. Mix them with any barbecue sauce that is left on the cutting board. Add the chicken and sauce to the bowl and toss well. Divide the salad between two dinner plates and sprinkle the chives on top.

Yield 2 servings.

Linda Gassenheimer is the author, most recently, of “The 12-Week Diabetes Cookbook,” “Delicious One-Pot Dishes” and “Quick and Easy Chicken.” Her website is dinnerinminutes.com. Follow her on Twitter lgassenheimer.