Barbecued Chicken Salad (ww)

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 2 teaspoons chili powder (mild or hot)
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 10 ounces boneless skinless chicken breasts
• 8 cups romaine lettuce leaves, torn
• 2 medium tomatoes, each sliced into 8 wedges
• 1 cup corn kernel, cooked
• 2 thin slices red onions, separated into rings
• 2 tablespoons fat free ranch dressing

Recipe

• 1 preheat oven to 350°f.
• 2 to prepare barbecue rub, in small bowl, combine chili, onion and garlic powders and paprika; rub evenly over both sides of chicken breasts.
• 3 place chicken onto large sheet of foil; wrap chicken in foil, crimping edges to seal.
• 4 place foil packet onto baking sheet; bake 8 minutes.
• 5 carefully open foil packet; bake 4 minutes, until chicken is cooked through and juices run clear when pierced with fork.
• 6 set aside to cool.
• 7 meanwhile, place lettuce into large bowl; top with tomatoes, corn and onion.
• 8 with fork, shred cooled chicken; add to lettuce mixture.
• 9 drizzle evenly with dressing.
• 10 serving (2 1/2 cups) provides: 5 vegetables, 2 proteins, 1/2 bread, 10 optional calories.
• 11 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; 3 points.