BBQ Chicken Salad

Number of Servings
      • 12 oz. boneless, skinless chicken breasts
      • 2 tsp. mild or hot chili powder
      • 2 tsp. onion powder
      • 1 tsp. garlic powder
      • 1 tsp. paprika
      • 8 cups torn romaine lettuce leaves
      • 2 medium tomatoes, each sliced into 8 wedges
      • 1 cups cooked corn
      • 2 thin red-onion slices, separated into rings
      • 2 tbsp. low-fat Ranch dressing


Preheat oven to 350˚ F. In small bowl, combine chili powder, onion powder, garlic powder and paprika; rub evenly over both sides of chicken breasts. Place chicken onto large sheet of foil; wrap tightly, crimping edges to seal. Place foil packet onto baking sheet; bake 8 to 10 minutes. Carefully open packet; bake 6 to 8 minutes more or until chicken is cooked through and juices run clear when pierced with fork. Set aside to cool. While chicken is cooling, line large bowl with lettuce; top with tomatoes, corn and onion slices. Shred cooled chicken with fork; add to lettuce mixture. Drizzle evenly with dressing.
Nutrition Information
267 Calories; 5g Fat (15.6% calories from fat); 30g Protein; 32g Carbohydrate; 12g Dietary Fiber; 53mg Cholesterol; 187mg Sodium