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Barbecue Chicken Salad with Tangy, Cream




Source of Recipe


ivillage


Recipe Introduction


Barbecue Chicken Salad with Tangy, Creamy Tabasco Dressing



List of Ingredients




1/2 cup plain yogurt
1/4 cup buttermilk
1 tablespoon fresh lemon juice
1/8 teaspoon Tabasco pepper sauce
Kosher salt and pepper to taste
1/4 cup bottled barbecue sauce
4 half chicken breasts, boneless and skinless (5-6 ounces each)
1 1/2 cups tiny mozzarella balls (bocconcini)
1 large tomato, sliced
3 cups baby spinach


Recipe



In a container or jar with a tight-fitting lid, combine the yogurt, buttermilk, lemon juice, Tabasco, salt and pepper. Shake well and refrigerate.

Heat the grill to medium-high. Coat all the chicken breasts with barbecue sauce and grill on each side for 6 to 8 minutes or until cooked through. Remove from the grill and let cool slightly. Cut into 1/2-inch-thick slices.

In a large bowl, combine the cheese, tomatoes and spinach. Toss with the dressing and salt and pepper to taste. Arrange the chicken slices on 4 plates and top with salad mixture.