barbecued chicken salad

Name: barbecued chicken salad
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

(2 RATINGS)

43 Pinches

Lynnda Cloutier

Mission Viejo, CA

Updated on May 30, 2012

From my old recipes.

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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 1

about 40 minutes before serving, dice green onion and tomato.

Step 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.
Step 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.
Step 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
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