barbecued chicken salad

Name: Barbecued Chicken Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 teaspoon(s) chili powder (mild or hot); 2 teaspoon(s) onion powder; 1 teaspoon(s) garlic powder; 1 teaspoon(s) paprika; 4 - skinless boneless chicken breasts; 8 cup(s) romaine lettuce, torn; 2 medium tomatoes, each sliced into 8 wedges; 1 cup(s) corn kernels, cooked; 2 slice(s) red onion, separated into rings; 2 tablespoon(s) ranch dressing

(2 RATINGS)

9 Pinches 1 Photo

Vicki Butts (lazyme)

Grapeview, WA

Updated on Apr 17, 2018

A simple low-fat salad.

Rate

prep time 15 Min

cook time 15 Min

method Bake

yield 4 serving(s)

Ingredients

2 teaspoons chili powder (mild or hot)
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon paprika
4 - skinless boneless chicken breasts
8 cups romaine lettuce, torn
2 medium tomatoes, each sliced into 8 wedges
1 cup corn kernels, cooked
2 slices red onion, separated into rings
2 tablespoons ranch dressing

How To Make barbecued chicken salad

Step 1

Preheat oven to 350° F.

Step 2

To prepare barbecue rub, in small bowl, combine chili, onion and garlic powders and paprika; rub evenly over both sides of chicken breasts.
Step 3

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.
Step 4

Meanwhile, place lettuce into large bowl; top with tomatoes, corn and onion.
Step 5

With fork, shred cooled chicken; add to lettuce mixture.
Step 6

Drizzle evenly with dressing.
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