Chopped Barbecued Chicken Salad

A great potluck dish, this salad starts with several prepared or leftover ingredients. As a shortcut, pick up roasted chicken at a market. To transport the salad, bring dressing (step 1) separately; mix all ingredients together in a large bowl (step 2) just before serving. To cook fresh corn kernels, simmer in 1 cup water for 3 to 4 minutes; drain.

Yield: Makes 4 to 6 main-dish servings

Ingredients

• 1/4  cup  prepared barbecue sauce
• 2  tablespoons  olive oil
• 2  tablespoons  lime juice
• 1  tablespoon  red wine vinegar
• 2  cans (15 oz. each ) kidney beans, drained and rinsed
• 2  cups  chopped cooked chicken
• 1  cup  cooked fresh or thawed frozen corn kernels
• 1  cup  chopped red bell pepper
• 1  cup  broken tortilla chips
• 1/2  cup  thinly sliced radishes
• 1/2  cup  chopped red onion
• 1  tomato (about 8 oz.), rinsed, cored, seeded, and diced
• 8  ounces  mixed baby greens
• Salt and pepper

Preparation

1. In a large bowl, mix barbecue sauce, olive oil, lime juice, and vinegar.

2. Add beans, chicken, corn, bell pepper, chips, radishes, onion, tomato, and greens. Mix well. Add salt and pepper to taste.

Nutritional Information

Calories:

352 (28% from fat)

Protein:

25g

Fat:

11g (sat 1.9)

Carbohydrate:

39g

Fiber:

9.1g

Sodium:

387mg

Cholesterol:

40mg