Barbecued Chicken Salad

Makes 6
Prep 20 m
Cook 14 m



  1. 1 of 6 If chicken has been refrigerated, let stand at room temperature about 15 minutes before preparing salad.
  2. 2 of 6 Cook bacon in large skillet over medium heat until well browned and crisp, 4 to 6 minutes. Drain on paper toweling. Reserve fat in skillet.
  3. 3 of 6 Place chicken in medium-size bowl. Add red pepper and mushrooms. Crumble in bacon; toss.
  4. 4 of 6 Wash romaine lettuce; dry; break into bite-size pieces. Toss in large bowl with green onion.
  5. 5 of 6 Cook garlic and white onion in hot bacon fat in skillet until slightly softened, about 5 minutes. Add cider vinegar, Worcestershire sauce, hot sauce and sugar. Bring to a boil. Add salt and pepper, whisking to blend.
  6. 6 of 6 Pour three-quarters of hot dressing over chicken mixture; toss to coat. Pour remainder of dressing over greens; toss. Arrange chicken over greens and serve immediately.
Nutrition Information for Barbecued Chicken Salad
Servings Per Recipe: 6
Per Serving: 15 g Fat, total, 5 g sat. fat, 112 mg chol., 518 mg sodium, 2 g fiber, 326 kcal cal., 7 g carb., 39 g pro.
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Printed from 07/19/2019