Thursday, August 21, 2008

Chunky Barbecued Chicken Salad

I don't know where this recipe originated, but it is really good and a great way to use up leftover chicken. If you want to try it but don't have any leftover chicken, the meat from a rotisserie chicken will work fine, but will be a lot more salty than what you make at home. Or just grill some boneless, skinless chicken breasts and use those.

Adjust the proportions of the ingredients to your taste. I like my chicken salad quite creamy and spicy, and I prefer to use chicken breast meat only for this salad. This is better if you make it several hours in advance and store in the fridge. The chicken will absorb the flavors of the other ingredients.

Chunky Barbecued Chicken Salad

1/3 c. barbecue sauce
1/3 c. mayonnaise
1 canned chipotle pepper
2 lbs. leftover or plain grilled chicken
1 sm. red onion
1 red bell pepper
1/2 c. lightly packed fresh cilantro leaves

In a large bowl, whisk together barbecue sauce and mayonnaise. Finely chop chipotle and whisk into dressing.

Discard bones from chicken and cut meat into 1/2 – inch pieces. Finely chop enough onion to measure 1/3 c. Finely chop bell pepper and cilantro separately and add to dressing with chicken and onion, stirring to combine well. Season salad with salt and pepper. Serves 4.

1 comment:

n.o.e said...

Found your site through a TWD comment you made - I've poked around a bit and really like the way your recipes look. Your clients must be lucky to have you! I make a very similar gazpacho, soooo good in the summer with heirloom tomatoes.
The Dogs Eat the Crumbs