Chopped Barbecued Chicken Salad

Photo: James Carrier
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.

Yield:

Makes 4 to 6 main-dish servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Tina Williams, Pasadena,

August 2003