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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



  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