13 Aug BBQ Chicken Salad
2 skinless, boneless chicken breast halves
4 stalks celery, chopped 1 large red bell pepper, diced
1/2 red onion, diced
1 (8.75 ounce) can sweet corn, drained
1/4 cup barbeque sauce 2 tablespoons fat-free mayonnaise
This is a great way to use up grilled chicken leftovers or roasted chicken from Shabbos. If you don’t have leftovers then follow the directions below for the chicken. Serve on a bed of greens.
Preheat grill for high heat. Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube. In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn. In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.