Real Recipes From Real Home Cooks ®

barbecued chicken salad

(2 ratings)
Recipe by
Vicki Butts (lazyme)
Grapeview, WA

A simple low-fat salad.

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Bake

Ingredients For barbecued chicken salad

  • 2 tsp
    chili powder (mild or hot)
  • 2 tsp
    onion powder
  • 1 tsp
    garlic powder
  • 1 tsp
  • 4
    skinless boneless chicken breasts
  • 8 c
    romaine lettuce, torn
  • 2 md
    tomatoes, each sliced into 8 wedges
  • 1 c
    corn kernels, cooked
  • 2 slice
    red onion, separated into rings
  • 2 Tbsp
    ranch dressing

How To Make barbecued chicken salad

  • 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. 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.
  • 4
    Meanwhile, place lettuce into large bowl; top with tomatoes, corn and onion.
  • 5
    With fork, shred cooled chicken; add to lettuce mixture.
  • 6
    Drizzle evenly with dressing.

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