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Tangy Chicken Salad




Source of Recipe


Minneapolis Star Tribune


List of Ingredients




1 tbsp. vegetable oil
1 small red onion, sliced in 1/2-in. strips
8 slices precooked bacon
2 cups rotisserie chicken
1/2 cup corn kernels
1/4 cup light mayonnaise
1 tbsp. barbecue sauce
4 cups romaine lettuce
1-1/2 cups corn tortilla chips
2 avocados, sliced and sprinkled with fresh lemon juice to prevent browning
1 c. grape tomatoes


Recipe



Preheat large sauté pan and add vegetable oil. Sauté onion until caramelized, about 7 to 9 minutes, stirring often. Place onions in medium mixing bowl and set aside to cool slightly.

Cut chicken and bacon into 1/2-inch chunks and add to onions with corn kernels. Stir mayonnaise and barbecue sauce into chicken.

Line three serving plates with lettuce leaves. Place corn chips around outside edge of plate (or crumble chips over lettuce). Scoop chicken salad into center of each plate.

Place avocado slices and whole grape tomatoes around chicken salad. Serve immediately.

Serves 3.