Barbecued Chicken Salad

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 Tbsp fat-free ranch dressing
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Preparation:

Preheat oven to 350° 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.

Servings: 4. Serving size: (2) 1/2 cups
Source:
Submitted by: Recipe Group Member
Date:






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