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
Ingredients
- 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
Instructions
- Sprinkle chicken breasts with chili powder
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat
- Add chicken and cook over medium heat, turning once or twice, until cooked through, about 8 minutes
- Remove chicken to a cutting board and cut into strips
- Layer lettuce, tomatoes, corn and onions in a large bowl. Add chicken and drizzle with dressing
Recipe edited by Terry Grieco Kenny for DietsInReview.com
