barbecued chicken salad
(2 ratings)
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From my old recipes.
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(2 ratings)
Ingredients For barbecued chicken salad
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two green onions
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one medium tomato
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one can black beans, 15-16 ounces
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one can corn, 12 ounces
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1/4 cup loosely packed coriander leaves, optional
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4 teaspoons cider vinegar
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salad oil
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two whole medium skinless boneless chicken breasts
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1/2 teaspoons salt
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1/4 cup bottled barbecue sauce
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one half small head lettuce
How To Make barbecued chicken salad
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1about 40 minutes before serving, dice green onion and tomato.
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2Put vegetables in medium bowl. Drain and rinse black beans. Drain corn. Put in bowl with vegetables. Stir in coriander leaves if using, vinegar and 3 tablespoons oil. . Set aside.
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3Cut each chicken breast in half. Then cut each half into 1/2 inch thick strips. In large skillet over medium-high heat, in 2 tablespoons hot oil, cook chicken strips with salt, about five minutes or until chicken is tender and just loses its pink color, stir constantly.
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4Stir in barbecue sauce. Thinly slice lettuce. Toss lettuce with vegetable mixture in bowl. Tuck in chicken strips. 429 calories per serving. Serves 4
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