Here’s how to toss the extras from last night’s barbecued chicken, corn on the cob and peppers into a healthy Southwest salad.
Barbecue encore salad
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PREP TIME
10 min
Makes
2 to 3 servings
Ingredients
- 1 romaine heart
- 1 cup canned black bean
- 2 cups chopped cooked chicken
- 1 1/2 cups cooked corn
- 1 red bell pepper , grilled
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1 garlic clove
- 1 to tsp minced chipotles in adobo sauce , optional
- 1/2 to 1 tsp Cajun seasoning
Instructions
- Tear lettuce into bite-size pieces and place in a big bowl along with drained beans and chicken. Slice niblets from the cobs of corn, then chop pepper. Add to lettuce mixture.
- In a small bowl, stir mayo with yogourt, garlic, 1 tsp (5 mL) chipotle and 1/2 tsp (2 mL) Cajun seasoning. Taste and add more chipotle and seasoning if needed. Drizzle over lettuce mixture and toss until well coated. Sprinkle with ground black pepper if you like.
Nutrition (per serving)
- Calories
- 505,
- Protein
- 37 g,
- Carbohydrates
- 39 g,
- Fat
- 24 g,
- Fibre
- 9 g,
- Sodium
- 454 mg.
FILED UNDER: appetizer Canada Day Dinner lunch No Cook Salads vegetables
