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Barbecue Chicken Salad w/Tangy Dressing




Source of Recipe


Pampered Chef Newsletter


Recipe Introduction


"Try this tasty salad ... it's the kind you'd pay $7-10 for in a restaurant ... make it at home for a fraction of the price, and take on a picnic or outing!"



List of Ingredients





Salad:
1 pound boneless, skinless chicken breast halves (about 3-4 halves)
1/3 cup barbecue sauce (see recipe below)
1 head romaine lettuce, sliced (8 cups)
1 can (20 ounces) pineapple chunks, drained, reserving juice
1/2 cup red onion, sliced
1/3 cup almonds, chopped
1/4 cup fresh cilantro, snipped

Tangy Dressing:
4 ounces (1/2 cup) reserved pineapple juice
2 ounces (1/4 cup) vegetable oil
1/4 cup barbecue sauce (see recipe below)

Recipe



Prepare grill. Grill chicken over medium coals 12-15 minutes or until chicken is no longer pink, turning once. Baste chicken with barbecue sauce the last two minutes of grilling. Remove chicken from grill; cool while preparing salad. Rinse and drain lettuce leaves. Slice lettuce leaves using Chef's Knife. Place lettuce in Large Bowl. Slice onions using Ultimate Slice & Grate. Chop almonds using Food Chopper. Snip cilantro using Kitchen Shears. Drain pineapple in 1-qt Colander, reserving juice in 1-3/4 qt. Bowl. Add onion, almonds, cilantro, and pineapple chunks to lettuce; toss lightly using Tongs. In Measure, Mix & Pour, add reserved pineapple juice to the 4 ounce mark. Add vegetable oil to the 6 ounce mark. Add barbecue sauce; mix well. Serve dressing with salad. Yield: 6 servings.

BBQ Sauce:

Heat 2 tsp of vegetable oil over med heat. Add 1 garlic clove, pressed. Cook 2 minutes or till tender. Stir in 2 cups ketchup, 1/2 cup brown sugar, 3 tbs Worcestershire sauce, 1/4 cup lime juice, 1 can (4 ounces) chopped chilies drained, 2 tbs chili powder 1-1/2 tsp ground cumin. Bring to a boil, reduce heat to medium-low and simmer covered 10 minutes. Brush on sauce the last 10-15 minutes of grilling.