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    3 pt. Barbecued Chicken Salad


    Source of Recipe


    Dottie's Weight Loss Zone

    List of Ingredients




    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

    Recipe



    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.

    Serves 4. SERVING SIZE: Ê(2) 1/2 cups POINTS: Ê3

    SELECTIONS: Ê5 Vegetables, 2 Proteins, 1/2 Bread, 10 Optional Calories.
    PER SERVING: 183 Calories, 2 g Total Fat, 0 g Saturated Fat, 41 mg Cholesterol, 160 mg Sodium, 22 g Total Carbohydrate, 5 g Dietary Fiber, 21 g Protein, 63 mg Calcium

 

 

 

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