Sunday, September 12, 2010

BBQ Chicken Salad

2 chicken breast halves
1 tbsp. oil
1/4 C. bbq sauce
1/2 C. sliced almonds, sugared
2 C. bagged greens
1/4 C. shredded purple cabbage
1/2 C. sliced fresh strawberries
1 avocado, peeled and chopped
1 kiwi, peeled and sliced
1/3 C. dried cranberries

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. Serve with poppy seed dressing.
6) Top with sugared almonds.

(I didn't sugar the almonds, who has the time, I actually used pecans because that's all I had... that's a confession not a recommendation.)

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