Barbecued Chicken Salad 2 teaspoons mild or hot chili powder 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon paprika 10 ounces skinless boneless chicken breasts 8 cups torn Romaine lettuce leaves 2 medium tomatoes, each sliced into 8 wedges 1 cup cooked corn kernels 2 thin red onion slices, separated into rings 2 tablespoons fat-free ranch dressing Preheat oven to 350 degrees 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. Serves 4. Serving size: (2) 1/2 cups - 3 WW points Selections: 5 Vegetables, 2 Proteins, 1/2 Bread, 10 Optional Calories 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