BBQ Chicken Salad with Roasted Corn
2 1/2 cups chopped cooked barbeque chicken*
1/2 cup corn niblets, roasted**
3 to 4 canned sweet roasted red peppers, chopped
2 scallions, chopped
1/4 cup fresh cilantro, minced
2 tablespoons canola oil
2 tablespoons lime juice
1 teaspoon Dijon
1/8 teaspoon black pepper
1 clove garlic, minced
Shredded cabbage (optional)
*Purchase barbeque roasted chicken breasts from the deli and remove the skin.
**Roast whole ear of corn on grill, or place under broiler until browned.
Frozen or canned corn niblets can also be used.
In large bowl combine chicken, corn, red peppers, scallions and cilantro; gently mix.
In small bowl combine canola oil, lime juice, Dijon
Spoon dressing over chicken mixture; carefully blend to bind ingredients.
Divide salad mixture into 4 portions; spoon onto shredded cabbage, if desired.
Makes 4 servings (3/4 to 1 cup per serving)
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