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