| |
| INGREDIENTS |
| 2 |
(6 oz.) skinless, boneless chicken breast halves, cooked and chopped |
| 4 |
stalks celery, chopped |
| 1 |
large red bell pepper, diced |
| ½ cup |
red onion, diced |
| 1 can |
(8.75 oz.) sweet corn, drained |
| ¼ cup |
low sodium barbeque sauce |
| 2 tbsp. |
fat-free mayonnaise |
| 4 |
romaine lettuce leaves |
|
|
|
| RECIPE |
- If chicken is not already cooked, preheat grill or broiler for high heat.
- Place chicken on rack sprayed with cooking spray.
- Grill or broil chicken 10 minutes on each side or until internal temperature of chicken registers 165ºF on an instant read thermometer.
- Let cool and chop coarsely.
- In small bowl, mix together barbeque sauce and mayonnaise. Set aside.
- Place remaining ingredients including chicken in large bowl.
- Toss with dressing. Chill.
- Serve on bed of lettuce.
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|
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
4
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|
|
| NUTRITION FACTS |
| |
| Calories |
154 |
|
| Total Fat |
3 g |
|
| Sodium |
360 mg |
|
| Total Carbohydrates |
20 g |
|
| Fiber |
3 g |
|
| Protein |
15 g |
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|
