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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

  1. Preheat oven to 350 degrees F
  2. To prepare barbecue rub, in small bowl, combine chili, onion and garlic powders and paprika
  3. Rub evenly over both sides of chicken breasts
  4. Place chicken onto large sheet of foil and wrap, crimping edges to seal
  5. Place foil packet onto baking sheet and bake 8 minutes
  6. Carefully open foil packet then bake 4 minutes, until chicken is cooked through and juices run clear when pierced with fork
  7. Set aside to cool
  8. Meanwhile, place lettuce into large bowl
  9. Top with tomatoes, corn and onion
  10. With fork, shred cooled chicken
  11. Add to lettuce mixture
  12. Drizzle evenly with dressing

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