Chunky Barbecued Chicken Salad Peterson |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I usually make way too much barbecued chicken and devised the following recipe for leftovers, says Louise A. Peterson of Brooklyn, New York. We tested this recipe with barbecued chicken and also with plain grilled chicken and found both to be delicious. You might even just buy a rotisserie chicken. Ingredients:
1/3 cup barbecue sauce (preferably kansas city style) |
1/3 cup mayonnaise |
1 canned chipotle chile in adobo* (optional) |
2 pounds leftover barbecued or plain grilled chicken |
1 small red onion |
1 red bell pepper |
1/2 cup fresh cilantro sprigs |
Directions:
1. In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, finely chop chipotle and whisk into dressing.
2. Discard bones from chicken and cut meat into 1/2-inch pieces. Finely chop enough onion to measure 1/3 cup. Finely chop bell pepper and cilantro separately and add to dressing with chicken and onion, stirring to combine well. Season salad with salt and pepper.
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