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Chopped Barbecued Chicken Salad

Photo: James Carrier
Yield Makes 4 to 6 main-dish servings
Use on-hand ingredients such as bottled barbecue sauce, chopped rotisserie chicken, and canned beans and toss together a hearty main dish salad. To transport the salad, bring dressing (step 1) separately; mix all ingredients together in a large bowl (step 2) just before serving. To cook fresh corn kernels, simmer in 1 cup water for 3 to 4 minutes; drain.

Ingredients

  • 1/4 cup prepared barbecue sauce
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 tablespoon red wine vinegar
  • 2 cans (15 oz. each ) kidney beans, drained and rinsed
  • 2 cups chopped cooked chicken
  • 1 cup cooked fresh or thawed frozen corn kernels
  • 1 cup chopped red bell pepper
  • 1 cup broken tortilla chips
  • 1/2 cup thinly sliced radishes
  • 1/2 cup chopped red onion
  • 1 tomato (about 8 oz.), rinsed, cored, seeded, and diced
  • 8 ounces mixed baby greens
  • Salt and pepper

Nutrition Information

  • calories 352
  • caloriesfromfat 28 %
  • protein 25 g
  • fat 11 g
  • satfat 1.9 g
  • carbohydrate 39 g
  • fiber 9.1 g
  • sodium 387 mg
  • cholesterol 40 mg

How to Make It

  1. In a large bowl, mix barbecue sauce, olive oil, lime juice, and vinegar.

  2. Add beans, chicken, corn, bell pepper, chips, radishes, onion, tomato, and greens. Mix well. Add salt and pepper to taste.