Barbecued Chicken Salad
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
1 cup cooked corn kernels
2 thin red
onion slices, separated into rings
2 tablespoons fat-free
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
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: (2) 1/2 cups POINTS: 3
SELECTIONS: 5 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
WW Points: 3 pt.