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Barbecued Chicken Salad

A tangy BBQ flavor to top a veggie salad.

Per Serving: 223 calories, 3 g fat, 21 g protein, 22 g carbohydrate, 22 g fiber, 45 mg cholesterol, 300 mg sodium
Yield: Serves 4


  • 2 tsp. mild or hot chili powder
  • 2- 5 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
  • ¼ reduced fat ranch dressing


  1. Sprinkle chicken breasts with chili powder
  2. Coat a large nonstick skillet with cooking spray; heat over medium-high heat
  3. Add chicken and cook over medium heat, turning once or twice, until cooked through, about 8 minutes
  4. Remove chicken to a cutting board and cut into strips
  5. Layer lettuce, tomatoes, corn and onions in a large bowl. Add chicken and drizzle with dressing

Recipe edited by Terry Grieco Kenny for

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This was absoulutely out of this world discusting :((((( i puked for hours after-wards and had to go to a perfessional doctor.... i think that it was one of the sitafecs of my meds. so i will never ever never ever never ever eat this junk agian!!!!!!!!!!! FOREGET THIS WEBSITE!!!

posted Oct 20th, 2010 2:29 pm


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