Chunky Barbecued Chicken Salad Peterson

Chunky Barbecued Chicken Salad Peterson
Chunky Barbecued Chicken Salad Peterson
"I usually make way too much barbecued chicken and devised the following recipe for leftovers," says Louise A. Peterson of Brooklyn, New York. We tested this recipe with barbecued chicken and also with plain grilled chicken and found both to be delicious. You might even just buy a rotisserie chicken.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4
American Salad Chicken Onion Pepper Poultry Summer Jalapeño Gourmet
  • 1 red bell pepper
  • 1/3 cup mayonnaise
  • 1 small red onion
  • Carbohydrate 13 g(4%)
  • Cholesterol 178 mg(59%)
  • Fat 49 g(76%)
  • Fiber 1 g(5%)
  • Protein 43 g(86%)
  • Saturated Fat 12 g(60%)
  • Sodium 517 mg(22%)
  • Calories 678

Preparation In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, 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 cup. 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.

Preparation In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, 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 cup. 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.

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