I have been excited to cook with barbecue sauce ever since I discovered Red Tail Ale Tangy BBQ sauce. I made a ham last week and smothered it with half the bottle. We ate it all week in sandwiches, omelets and with potatoes. This recipe for BBQ Chicken Salad comes from a friend of mine who had the salad at a ladies luncheon. It was so good she had to have the recipe. Fortunately for us, her friends, she thought we should have the recipe too. Wendy copied the recipe as stated from the book but she does not measure the ingredients, just throws it all together. She usually makes this dish with left over BBQ chicken. She adds a couple extra chicken breasts to the pan and refrigerates them to make the salad the next day. I love getting two meals out of one.
2 boneless, skinless chicken breasts
1 cup barbecue sauce
Marinate chicken in barbecue sauce, then bake at 350 degrees for 30 minutes.Â Chop into pieces and refrigerate.
1/2 head iceberg lettuce, chopped
1/2 head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1 jicama, peeled and diced
1/2 cup cilantro, chopped
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen sweet corn, thawed
1/2 pound Monterey Jack cheese, grated
Combine chicken in a large salad bowl with salad ingredients and toss.Â Serve with Ranch Dressing, additional BBQ sauce and crispy corn tortilla chips.
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