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Barbecue Chicken Salad

From the Keri Fisher collection

Serves

Introduction

Roasting the corn for this salad adds a nice flavor, though any cooked corn will do. To roast the corn, toss 4 ears with 1 tablespoon vegetable oil and salt and pepper. Roast the corn at 450 degrees until tender and some kernels begin to brown, about 20 minutes. Cool the corn before removing it from the cob.

Ingredients

Dressing

	¾	cup ketchup
	3	Tbsp. cider vinegar
	2	Tbsp. Worcestershire sauce
	2	Tbsp. Dijon mustard
	1	Tbsp. dark brown sugar
	1	tsp. chile powder
	1	clove garlic, minced
	1½	Tbsp. vegetable oil

Salad

	4	cups roasted chicken, chopped
	1	medium red onion, diced
	2	medium red peppers, diced
	2	cups cooked corn (from about 4 ears)
	2	medium jalapeño peppers, minced
	2	Tbsp. chopped cilantro
	~	Salt and pepper to taste

Steps

In a small bowl, combine the dressing ingredients and mix well.
In a large bowl, combine all the salad ingredients and mix well. Add the dressing and toss to coat evenly. Season to taste with salt and pepper.

Notes

Can’t get enough of poultry? Read Keri Fisher’s article on chicken salad.

This content is from the Keri Fisher collection.

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