Barbecued Chicken Salad
2 teaspoons mild or hot chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon paprika
10 ounces 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 tablespoons fat-free ranch dressing
Preheat oven to 350o 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; wrap chicken in foil, crimping edges to seal. Place
foil packet onto baking sheet; bake 8 minutes. Carefully open foil packet; 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.
SERVING SIZE: 2 1/2 cups
POINTS: 4.5 (3)
PER SERVING: 183 Calories/2 g Total Fat/0 g Saturated Fat
160 mg Sodium/22 g Total Carbohydrate
5 g Dietary Fiber/21 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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