Summer is almost here! We can all feel it sneaking in and are all wishing for warmer weather. With that weather comes all the farmers’ market produce, barbecues and late nights. Personally, I cannot wait!
May happens to be National Barbecue Month. In honor of the un-official start to summer, Memorial Day, I am sharing a favorite from a former job. It is light and fresh and full of barbecue flavor!
Barbecue Chicken Salad
8 ounces diced or pulled, grilled chicken breast (approx. 1 large or 2 small chicken breasts)
¼ cup shredded carrots
1 celery stalk, finely diced
2 green onions, sliced
2 tablespoons chopped cilantro
¼ cup crispy crumbled bacon
juice of half a lemon
2 tablespoons mayonnaise
2 tablespoons sour cream
3–4 tablespoons barbecue sauce
1 teaspoon barbecue seasoning
¼ teaspoon smoked paprika (optional)
salt and black pepper to taste (if needed)
Simply toss all ingredients until well mixed. Adjust seasoning as desired.
To serve, you have options. Top a bed of mixed greens with halved cherry tomatoes, a sprinkle of cheddar cheese, a scoop of chicken salad and enjoy! Or serve as a sandwich on toasted sourdough bread with lettuce and sliced tomato.
The chicken salad is best made with leftover grilled barbecue chicken, but can easily be made anytime with rotisserie chicken from your local grocery store.
