"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

BBQ Chicken Salad Recipe

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This recipe for BBQ Chicken Salad, by , is from Deb's favorites to cook ... Ron's favorites to enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 chicken breast halves
1/4 c. favorite BBQ sauce
1 tbsp. oil
1/2 c. sliced almonds, sugared*
2 c. bagged greens - romaine, mixed, spinach, etc.
1/4 c. shredded carrots
1/4 c. shredded purple cabbage
1/2 c. sliced fresh strawberries
1 avocado, peeled and chopped
1 kiwi, peeled and slice
1/3 c. dried cranberries
Light Poppy Seed Dressing

Light Poppy Seed Dressing
1/2 c. light mayo
1/4 c. sugar
1 tbsp. vinegar
1/2 tsp. poppy seeds

1. Cut chicken breasts into cubes. In skillet, stir fry in oil until tender and no longer pink in center.
2. Add BBQ sauce, mixing until chicken is well coated. Chill several hours.
3. Wash and drain greens.
4. Add carrots, cabbage, strawberries, avocado, kiwi, and cranberries.
5. Add chicken
6. Serve with Light Poppy Seed Dressing. ( I usually use just the bottled)
7. Top with sugared almonds.

*Sugared Almonds
Mix 3 tbsp. sugar in heavy saucepan with sliced almonds. Cook low to medium heat stirring constantly until sugar melts and almonds are coated. Remove from heat and spread in thin layer on wax paper. Allow to cool completely. Break into small pieces.




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