Friday, September 12, 2008

BBQ Chicken Salad


2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 (8.75 ounce) can sweet corn, drained
1/4 cup barbeque sauce
2 tablespoons fat-free mayonnaise
1. Preheat grill for high heat.

2. Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.

3. In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.

4. In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

Nutritional Information
BBQ Chicken Salad
Servings Per Recipe: 4
Amount Per Serving

Calories: 154

* Total Fat: 2.5g
* Cholesterol: 34mg
* Sodium: 376mg
* Total Carbs: 20.2g
* Dietary Fiber: 3.2g
* Protein: 15g

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