Sunday, February 4, 2007

BBQ Salad

2 boneless, skinless chicken breasts, cooked as desired (grilled, broiled, poached, etc.)
4 c shredded romaine lettuce
½ medium red onion, diced
1 8.75-ounce can corn, drained
¼ c chopped cilantro
¼ c barbecue sauce
2 Tbsp mayonnaise
1/2 cup french fried onions

Chop chicken into bite-sized chunks. Toss together chicken, lettuce, onion, corn and cilantro. Whisk together barbecue sauce and mayonnaise; toss with salad. Sprinkle with french fried onions. Serve immediately.

Note: To make this recipe vegetarian, substitute one can black beans, rinsed and drained, for the chicken.

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