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I came up with this one-of-a-kind salad as a way to use left-over barbecued chicken. People who try it have a hard time figuring out what makes it so deliciously different!
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 280 calories, 20 g fat (3 g saturated fat), 69 mg cholesterol, 255 mg sodium, 3 g carbohydrate, trace fiber, 21 g protein.
Originally published as Spicy Barbecue Chicken Salad in Country Chicken Cookbook , p9
Keeping Lettuce FreshTo store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.
To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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