BBQ Chicken Salad
¼ cup mayo
¼ cup BBQ sauce (Walden Farms)
1 T. lemon juice, or less since Walden's is S/F
½ tsp pepper
¼ tsp salt
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2 cups chopped, cooked chicken breast
2 medium tomatoes, chopped
1 celery rib, sliced
5 cups salad greens
4 bacon strips, cooked
Combine first five ingredients and refrigerate "at least" 1 hour - the longer, the more flavorful.
Cook, bake, fry or grill chicken breasts – chop. (great way to use leftover chicken).
Combine chicken, celery and mayo/BBQ sauce. Serve over salad greens, sprinkle with crumbled/chunked bacon bits and tomato.
5 servings
Notes: Chicken is more flavorful when cooked/grilled/baked with spices. Short on time, so I boiled chicken in broth and Montreal Steak seasoning. Personalize your salad – we cut back on tomato, omitted celery (didn’t have), added cukes, avocado, grated onion, and feta/blue cheese crumbles - yummmmm. A delicious, light meal on an unbearably hot night. Will have again tomorrow night when the flavors are even better after blending. Also good on lettuce leaf/tortilla.
Recipe from Allrecipes.com.
Confession: This FTS newbie cheated and added 1 tsp BBQ sauce from our favorite rib place to the Walden's sauce - my bad, my bad...
