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BLT Chicken Salad
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Description
A super salad that doubles as a main dish.
Ingredients
- FOR THE DRESSING:
- ½ cups Regular Or Reduced-fat Mayonnaise
- 3 Tablespoons Barbecue Sauce (can Add 1 Extra Tablespoon For Added Flavor)
- 2 Tablespoons Minced Onion
- 1 Tablespoon Freshly Squeezed Lemon Juice
- 1 Tablespoon Milk
- ¼ teaspoons Black Pepper
- FOR THE SALAD:
- 8 cups Torn Salad Greens
- ½ cups Sliced Red Onion
- 2 whole Large Tomatoes, Chopped
- 1-½ pound Boneless, Skinless Chicken Breasts, Cooked And Cubed (any Leftover Cooked Chicken Works Great In This Salad)
- 10 slices Bacon, Cooked And Crumbled
- 4 whole Eggs, Hard-Boiled And Sliced
Preparation
For the dressing, in a small bowl, combine the mayonnaise, barbecue sauce, onion, lemon juice, milk and pepper; mix well. Cover and refrigerate until serving time.
Place the salad greens on a large serving platter. Sprinkle with the red onion, tomatoes, chicken and bacon. Garnish with the hard-boiled egg slices.
Drizzle the dressing over the top of the salad, or serve the dressing on the side. Makes 8 servings.
Note: I like to plan ahead and grill the chicken, basting it with the same barbecue sauce I’ll be using in the salad dressing. That way all the flavors tie together in the salad.
Adapted from Quick Cooking magazine.
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