Barbecued Chicken Salad
A tangy BBQ flavor to top a veggie salad.
Nutrition Facts: (without dressing) Calories 183; Total Fat 2g; Saturated Fat 0g; Cholesterol 41mg; Sodium 160mg; Carbohydrate 22g; Fiber 5g; Protein 21g; Calcium 63mg
Yield: Serves 4
Ingredients
- 2 tsp. mild or hot chili powder
- 2 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. paprika
- 10 oz. skinless boneless chicken breasts
- 8 cups torn Romaine lettuce leaves
- 2 medium tomatoes, each sliced into 8 wedges
- 1 cup cooked corn kernels
- 2 thin red onion slices, separated into rings
- 2 Tbs. ranch dressing
Instructions
- Preheat oven to 350 degrees F
- To prepare barbecue rub, in small bowl, combine chili, onion and garlic powders and paprika
- Rub evenly over both sides of chicken breasts
- Place chicken onto large sheet of foil and wrap, crimping edges to seal
- Place foil packet onto baking sheet and bake 8 minutes
- Carefully open foil packet then bake 4 minutes, until chicken is cooked through and juices run clear when pierced with fork
- Set aside to cool
- Meanwhile, place lettuce into large bowl
- Top with tomatoes, corn and onion
- With fork, shred cooled chicken
- Add to lettuce mixture
- Drizzle evenly with dressing
