Ingredients:

• 1 cup chicken breast tenders
• 1/2 cup light barbecue sauce
• 6 cups chopped, ready-to-serve romaine lettuce
• 2 sliced tomatoes
• 1/2 cup sliced green onions
• 1/2 cucumber, sliced
• 1 tablespoon olive oil
• 3 tablespoons cider vinegar

Directions:

1. Preheat oven to 350 degrees.
2. Place chicken in a small baking pan and cover with barbecue sauce. Place pan in oven and bake until chicken is fully cooked. This should take about 20 minutes.
3. Meanwhile, layer the lettuce and fresh vegetables in a large salad bowl. You can even arrange them in a colorful pattern.
4. When the chicken is done, slice it thinly and place the slices on top of the vegetables. Sprinkle with olive oil and vinegar, then serve immediately.

Chef’s Tips:

• For a kick of vital nutrients, replace half the romaine with spinach leaves.
• Feel free to use your favorite flavored vinegar in place of the cider vinegar too.

Nutrition Facts:Serves 4. Each 2 cup serving: 230 calories, 10 g fat, 2 g saturated fat, 0 g trans fat, 21 mg cholesterol, 483 mg sodium, 27 g carbohydrate, 3 g fiber, 12 g sugars, 9 g protein.