BBQ Chicken Salad Recipe

Ingredients:

1. 8 oz boneless skinless chicken breast
2. 1/2 tsp reduced sodium Montreal Chicken Seasoning
3. Cooking spray
4. 2 cups chopped Romaine lettuce
5. 2 small tomatoes, diced
6. 1 cup frozen corn, thawed
7. 2 tbsp Light Ranch Dressing, homemade or store-bought
8. 1 tbsp BBQ sauce

Instructions:

Put the chicken in the oven:

1. Heat a grill or grill pan over medium-high heat until it is ready to use.
2. Prepare the chicken breast by seasoning it with the Montreal Chicken Seasoning that has less sodium.
3. Using cooking spray, spray the grill or grill pan with the spray.
4. To ensure that the chicken breast is completely done, grill it for about six to eight minutes on each side. Should achieve 165 degrees Fahrenheit (74 degrees Celsius) on the inside.
5. After it has been cooked, the chicken should be allowed to rest for a few minutes before being sliced into strips.

Getting the Corn Ready:

1. In order to defrost corn that has been frozen, you may either run it under warm water or put it in the microwave for a few minutes.
2. A roasted flavour may be achieved by briefly sautéing the corn in a skillet that does not adhere to the pan with a little spray of cooking oil. This is an optional step.

Put together the salad by:

1. Combine the Romaine lettuce that has been cut, the diced tomatoes and the corn that has been thawed in a big bowl.
2. On top of the salad, add the chicken that has been grilled and sliced.
3. After the salad has been tossed, drizzle the Light Ranch Dressing and BBQ sauce over it.
4. The components should be carefully mixed together by tossing.

Provide:

The salad should be partitioned into two halves.
Have pleasure right now.

This dish has roughly three to four points per serving, depending on the particular brands and proportions that are used.