BBQ Chicken, Corn & Slaw Salad
Packaged coleslaw mix (shredded cabbage and carrots)
1 medium, chopped
Reduced fat ranch dressing
Cooked skinless boneless chicken breast
1½ cup(s), chopped, chopped
1 cup(s), thawed, or fresh corn
- In a medium bowl, toss the coleslaw mix, scallion, and dressing. Divide the salad between 2 bowls.
- In a small bowl, toss the chicken and barbecue sauce. Top the salads with the chicken.
- Top each bowl with ½ cup of the corn. Serve immediately. Or cover the salads and refrigerate for up to 1 day.
- Serving size: about 2 cups