Chopped Barbecued Chicken Salad
Source of Recipe
Internet
Recipe Introduction
A great potluck dish, this salad starts with several prepared or leftover ingredients. As a shortcut, pick up roasted chicken at a market. To transport the salad, bring dressing (step 1) separately; mix all ingredients together in a large bowl (step 2) just before serving. To cook fresh corn kernels, simmer in 1 cup water for 3 to 4 minutes; drain.
List of Ingredients
4 to 6 main-dish servings
1/4 cup prepared barbecue sauce
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon red wine vinegar
2 cans (15 oz. each) kidney beans, drained and rinsed
2 cups chopped cooked chicken (see notes)
1 cup cooked fresh or thawed frozen corn kernels (see notes)
1 cup chopped red bell pepper
1 cup broken tortilla chips
1/2 cup thinly sliced radishes
1/2 cup chopped red onion
1 tomato (about 8 oz.), rinsed, cored, seeded, and diced
8 ounces mixed baby greens Salt and pepper
Recipe
1. In a large bowl, mix barbecue sauce, olive oil, lime juice, and vinegar.
2. Add beans, chicken, corn, bell pepper, chips, radishes, onion, tomato, and greens. Mix well. Add salt and pepper to taste.
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