BBQ chicken, corn & slaw salad
Packaged coleslaw mix (shredded cabbage and carrots)
1 medium, chopped
Reduced fat ranch dressing
Cooked skinless boneless chicken breast(s)
1½ cup(s), chopped, chopped
Frozen corn kernels
1 cup(s), thawed, or fresh corn
- In medium bowl, toss cabbage, carrots, scallions, and ranch dressing. Divide salad between 2 bowls or storage containers.
- In small bowl, toss chicken and barbecue sauce. Divide chicken between same bowls.
- Top each bowl with ½ cup corn. Serve or cover and refrigerate for up to 1 day.
- Serving size: about 2 cups