• 8 oz boneless skinless chicken breast
  • 1/2 tsp reduced sodium Montreal Chicken Seasoning
  • cooking spray
  • 2 cups chopped Romaine lettuce
  • 2 small tomatoes, diced
  • 1 corn on the cobb with the husk
  • 2 tbsp Skinny Ranch Dressing (homemade or store bought)
  • 1 tbsp BBQ Sauce (I used Harry & David Raspberry Chipotle)


  1. Season the chicken with Montreal chicken seasoning (or any seasoned salt). Cook chicken on a grill or grill pan sprayed with oil over medium heat for about 5 minutes on each side, or until the chicken is cooked through in the center. Transfer to a cutting board and slice thin.
  2.  Place the corn in the microwave for 4 minutes (or you can peel and boil in water for 5 minutes). Peel the husk off the corn, then cut the corn off the cobb. Divide the lettuce, tomatoes, corn and chicken on two plates, then drizzle with BBQ Sauce and dressing.

[irp posts=”17781″ name=”Super Crunch Salad”]



Yield: 2 Servings, Serving Size: 1 salad

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 6
  • Calories: 241 calories
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 83mg
  • Sodium: 221mg
  • Carbohydrates: 22g
  • Fiber: 4g
  • Sugar: 7g
  • Protein: 30g



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