Barbecued Chicken Salad (WW)

• 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

1. Preheat oven to 350F.
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.

chili powder, onion powder, garlic, paprika, chicken breasts, romaine lettuce leaves, tomatoes, corn kernel, thin slices red onions, ranch dressing

Taken from www.food.com/recipe/barbecued-chicken-salad-ww-508016 (may not work)