BBQ Chicken Salad

I live in a barbecue town so we tend to put barbecue sauce on anything and everything, including salad!  The ingredients for this salad are really nice to have on hand to make for a quick lunch or dinner and it really satisfies as the portions are nicely sized, you get plenty of protein and the calorie count stays under 400!  Win!  Enjoy!

BBQ Chicken Salad (Shelly Redmond)

1 lb. boneless, skinless chicken breast

3/4 c. bbq sauce (of your choice - I used a chipotle bbq sauce), divided

20 oz. romaine lettuce (from 2 - 10 oz. bags)

1 pint cherry tomatoes, halved

1 1/2 c. frozen corn, thawed (I used Trader Joe's fire roasted corn)

1/2 c. shredded cheese 

1/4 c. French's french fried onions

1/4 c. light ranch dressing

To prepare the chicken place it in a crock pot that has been sprayed with cooking spray and cover with 1/2 c. bbq sauce.  Cover and cook on low for 2-4 hours, until the chicken shreds easily with two forks.  Shred the chicken and set aside to cool.  

To prepare the salad, toss all ingredients (including the remaining 1/4 c. bbq sauce) together in a large bowl and serve.  If you wish to make individual servings for lunches just divide the ingredients into 4 separate reusable containers but don't dress with remaining bbq sauce and ranch dressing until time to eat!

4 servings (396 calories each serving) according to my calculator on loseit.com