barbecued chicken salad

Barbecued Chicken Salad Recipe

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Lynnda Cloutier


From my old recipes.


★★★★★ 2 votes



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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


  • 1about 40 minutes before serving, dice green onion and tomato.
  • 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.
  • 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.
  • 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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About barbecued chicken salad

Course/Dish: Chicken Salads

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