We had a cookout last weekend and our only instructions for our friends who were coming over was to “bring your own meat.” We started up the grill and were ready for whatever they brought us. It’s funny that sometimes the most delicious thing is the most simple….our friend brought over some chicken breasts and some barbeque sauce for them. One of the breasts were left over after everyone had eaten and gone home, so RJ & I were thinking about how to incoporate the leftovers into our meals for the week. We quickly agreed that a barbque chicken style salad would be great. But not like a salad on greens – sort of like a tuna salad, but sub the grilled chickecn with barbque sauce!
It turned out to be delicious. Here’s what we used:
Chicken salad (Serves 4)
2 large chicken breasts (about 1 to 1.25 lbs)
bbq sauce (i used sweet bubba ray’s) just enough to cover when brushed
1/2 red onion (diced)
1/2 green pepper (diced)
1.5 T light mayo (we use KRAFT Free)
5 cherry tomoatoes halved
1 t tarragon
1 t oregano
pinch of salt and pepper
Remember to pick out some bread to eat this on! We used some leftover whole grain bread slices, but you could use anything!
What to do:
Grill the chicken, brushing with bbq sauce when about 2 minutes from done, turning once. (If you don’t have a grill, you could use a george forman, or cook them up in a pan and add the barbeque sauce to them as directed)
Saute or grill onion and peppers until tranlucent
Dice the chicken and put in medium to large bowl along with onion and peppers let cool
Once cool mix in the vegetables and seasoing and eat!
dReJ Tip: If you are going to make this “ahead” then make sure you add the mayo the morning that you plan to eat it, or else it can get a little runny. So just mix everything EXCEPT your mayo – and store it!
Enjoy! We served this up with a 1/2 cup of baked beans and RJ’s soon to be famous Blue Potato Salad.