| This recipe is liked by 2 person(s). |
Barbecue Chicken Salad
Nb persons: 1
Yield: 1/2
Preparation time:
Total time:
Source:
| Ingredients: | |
| 4 ounces | chicken tenderloin, diced (or skinless chicken breast) |
| 2 cups | bell pepper strips |
| 1 1/2 cups | onions, diced |
| 1/2 cup | Zoned Barbecue Sauce |
| 3 cups | garden salad mix, (lettuce and shredded red cabbage) |
| 2 cups | shredded cabbage, (or coleslaw mix) |
| 1 1/3 teaspoons | olive oil |
| 1/8 teaspoon | cider vinegar |
| 1/8 teaspoon | Worcestershire sauce |
| 1 teaspoon | minced garlic |
| Salt and pepper to taste | |
Instructions:
In a nonstick saute pan, add oil, chicken tenderloins, pepper, onion, vinegar, Worcestershire sauce and garlic. Cook until chicken is browned and vegetables are tender, then add Zoned Barbecue Sauce. Cover and simmer for five minutes until mixture is hot, stirring occasionally to blend flavors. Blend together garden salad mix and shredded cabbage, then place blended salad-cabbage mixture on a large oval plate. Spoon chicken and vegetable mixture into the center of plate on top of salad-cabbage mixture. Sprinkle with salt and pepper and serve immediately.
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