Recipe by Deborah Noe
"This is a great way to use up grilled chicken leftovers. Serve on a bed of greens."
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skinless, boneless chicken breast halves
red bell pepper, diced
red onion, diced
1 (8.75 ounce) can
sweet corn, drained
Wow, what a great salad! I used a leftover chicken breast from Southwestern Grilled Chicken with Lime Butter, used frozen southwestern blend veggies (corn, chopped poblano peppers, black beans, red peppers & roasted onions)instead of canned corn, only used one rib of celery & added a chopped green onion. I did serve it on a bed of coarsely shredded lettuce & I garnished w/ crushed tortilla chips. This is wayyy good...will make over & over again!
I added extra bbq sauce to spice up the taste, and one more chicken breast than the recipe called for.
But this was more of a side dish than a main dish in my opinion. Since it was a cold dish, it didn't seem like "dinner"... it was more like lunch. But it did taste good!
This was is awesome stuff! I mixed all ingredients together, added hard boiled eggs, monterry jack cheese, and romaine lettuce, and then used the mayo/bbq (I used Bob Evans Wildfire BBQ sauce) mixutre as a salad dressing. To make matters simpler, instead of cooking the chicken and cutting up I used Louis Rich grilled chicken strips. YUMMY!
My husband really liked this when I made it last night for his lunch (I had him try it to make sure it tasted okay). He complained that it didn't do well in his lunch box though. It got watery overnight. I would suggest not making until right before you are going to serve. I used a left over bbq chicken breast I had and just added the rest of the ingredients in.
I thought this recipe was great! I love the crunchy texture! Instead of eating as a salad with greens I tried it 2 ways; as an open faced sandwhich (toasted) and for filling inside lettuce wraps. Thanks for the great recipe! :)
My husband and I really enjoyed this recipe, and the simplicity made it a quick lunch or dinner favorite around our house. I've also added toasted pine nuts and apples to mine and wrapped it in spinach lined tomato basil whole wheat tortillas. Excellent!
This is a wonderful chicken salad. I served this with Baked Tortilla chips, also from allrecipes. Wow.. very tasty meal. I do recommend making this the day before as one other poster mentioned. This tasted even better refrigerating this overnight. I will be making this again
This was an excellent recipe! I added 1/4 cup walnuts and 1/4 cup raisins. It tasted great! Thanks for a wonderful recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
BBQ Chicken Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 20
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