Barbecued Chicken Salad

Barbecued Chicken Salad
Servings: 6 Prep 20 mins Cook 14 mins


  • 3 cups thin strips of barbecued chicken (about 1 pound)
  • 4 strips bacon
  • 1 sweet red pepper, stemmed, seeded and cut into thin strips
  • 1/4 pound mushrooms, cleaned and sliced
  • 1 small head romaine lettuce
  • 2 green onions, sliced
  • 2 cloves garlic, finely chopped
  • 1/2 white onion, finely chopped
  • 1/4 cup cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot-pepper sauce
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Make It

1. If chicken has been refrigerated, let stand at room temperature about 15 minutes before preparing salad.

2. 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. Place chicken in medium-size bowl. Add red pepper and mushrooms. Crumble in bacon; toss.

4. Wash romaine lettuce; dry; break into bite-size pieces. Toss in large bowl with green onion.

5. 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. 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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 326, Fat, total (g): 15, chol. (mg): 112, sat. fat (g): 5, carb. (g): 7, fiber (g): 2, pro. (g): 39, sodium (mg): 518, Percent Daily Values are based on a 2,000 calorie diet.