Barbecued Chicken Salad Recipe

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barbecued chicken salad

Lynnda Cloutier


From my old recipes.

★★★★★ 2 votes


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


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

About this Recipe

Course/Dish: Chicken Salads