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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
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A tasty, low-fat dish best served over lettuce, spinach, or mixed greens. Also a great way to use up those grilled chicken leftovers!
Preparation Time 15 min | Cooking Time 20 min | 4 servings
Ingredients
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
Steps
- Preheat grill for high heat.
- Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear.
- Remove from heat, cool, and cube.
- In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
- In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.
This recipe contains (per %s g Serving)
Calories: 168 Cal
Protein: 14.7g
Carbohydrates: 23.6g
Fat: 2.2g
Calories: 168 Cal
Protein: 14.7g
Carbohydrates: 23.6g
Fat: 2.2g
Other Dietary Information
Cholesterol: 34mg
Sodium: 473mg
Dietary Fiber: 2.9g
Cholesterol: 34mg
Sodium: 473mg
Dietary Fiber: 2.9g
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