BARBECUED CHICKEN SALAD

Barbecued Chicken Salad image

Provided by Vicki Butts (lazyme) @lazyme5909

Number Of Ingredients 10

Previous Next

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

Steps:

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 breasts.
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.