Bbq Chicken Chopped Salad 7 Ww Points Food

BBQ CHICKEN SALAD

Steps:

• Pound the thicker end of the breast so it's even on both sides for even cooking.
• Grill the chicken. Season the chicken with Montreal chicken seasoning (or any seasoned salt). Cook chicken on a pre-heated 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. Check the internal temperature of the chicken using a cooking thermometer. The internal temp should be 165°F when done. Transfer to a cutting board and slice thin.
• Cook the corn. 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. If you prefer to grill the corn, peel it and grill directly on the grates alongside the chicken until charred all over.
• Prepare the salad. Divide the lettuce, tomatoes, corn and chicken on two plates, then drizzle with BBQ Sauce and dressing.

WW 7 POINTS - GRILLED CHICKEN AND PECAN SALAD

Steps:

• Spray grill or broiler rack with nonstick spray.
• Prepare grill or preheat broiler.
• Grill/broil chicken 5 inches from heat, turning occasionally until cooked through.
• Let cool, thinly slice on diagonal.
• Bring cider to boil in small saucepan and cook until reduced by two-thirds.
• Transfer cider to a bowl, add the vinegar, Worcestershire sauce, hot pepper sauce, and thyme.
• Gradually whisk in the oil.
• Combine arugula, mixed greens, and endive in large bowl.
• Add apple and half the dressing, gently toss to coat.
• Top with chicken and pecans.
• Drizzle chicken with remaining dressing and serve.