BBQ Chicken and Roasted Corn Salad

I have been eating different salads for lunch at work.  Some with lettuce, some without.  This one could go either way.  Don’t be intimidated by the lengthy list of ingredients.  I found this in my latest Eat Healthy Lose Weight Cookbook.

1-1 1/4 pounds boneless skinless chicken breast halves
2 tsp. ground ancho chile pepper or chili powder
1 tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. ground black pepper
1 15oz. can no salt added black beans, rinsed and drained
1 C. frozen whole kernel corn, thawed
1 tbsp. canola oil
2 tbsp. light ranch salad dressing
2 tbsp. low sodium barbecue sauce
1 tbsp. white wine vinegar
4 C. chopped romaine lettuce
1 C. cherry tomatoes, halved
1oz. queso fresco, crumbled or shredded Monterey Jack cheese

Place each chicken breast half between two pieces of plastic wrap.  Using the flat side of a meat mallet, pound the chicken to about a half inch thickness.  Remove the plastic wrap.

Preheat broiler.  In a small bowl, stir together ground chile pepper, oregano, thyme, salt, and black pepper.  Sprinkle half the spice mixture evenly over chicken pieces, rub in with fingers.

In a medium bowl combine beans, corn, oil and remaining spice mixture.  Stir to combine.

Line a 15x10x1 inch baking pan with foil.  Place chicken on one side of the pan.  Add bean mixture to the opposite side.  Broil 4 to 5 inches from the heat for 6 to 8 minutes or until chicken is tender and no longer pink; turning chicken and stirring the bean mixture once halfway through broiling.

Meanwhile, in a small bowl, combine salad, barbecue sauce, and vinegar; set aside.

To assemble, divide romaine among 4 serving plates.  Slice chicken. Top romaine with bean mixture, chicken and tomatoes, dividing evenly.  Sprinkle with queso fresco and serve with salad dressing mixture.  Makes 4 servings.

Per serving: 345 calories, 11g. fat, 80mg. cholesterol, 435mg. sodium, 30g. carbohydrates, 8g. fiber, 33g. protein