barbecued chicken salad

Barbecued Chicken Salad

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Lynnda Cloutier

By
@eatygourmet

From my old recipes.

Rating:

★★★★★ 2 votes

Comments:

Ingredients

  • ·
    two green onions
  • ·
    one medium tomato
  • ·
    one can black beans, 15-16 ounces
  • ·
    one can corn, 12 ounces
  • ·
    1/4 cup loosely packed coriander leaves, optional
  • ·
    4 teaspoons cider vinegar
  • ·
    salad oil
  • ·
    two whole medium skinless boneless chicken breasts
  • ·
    1/2 teaspoons salt
  • ·
    1/4 cup bottled barbecue sauce
  • ·
    one half small head lettuce

How to Make barbecued chicken salad

Step-by-Step

  1. about 40 minutes before serving, dice green onion and tomato.
  2. Put 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.
  3. Cut 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.
  4. Stir in barbecue sauce. Thinly slice lettuce. Toss lettuce with vegetable mixture in bowl. Tuck in chicken strips. 429 calories per serving. Serves 4

Printable Recipe Card

About barbecued chicken salad

Course/Dish: Chicken Salads



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