A perfect weekend in LA for a BBQ! It was Tom’s birthday and his favorite is barbecued chicken. So, I made burgers and salad out of the chicken. Delicious! But this can easily be made indoors as well!
BARBECUE CHICKEN SALAD
6 skinless thighs or breasts, or a mixture of both
1 head red leaf lettuce, washed and chopped
1 red bell pepper, chopped
1/2 small red onion, thinly sliced
1 small jalapeno, seeded and chopped
4 green onions, chopped
1/2 small onion, chopped
3 garlic cloves, finely chopped
1 cup zero calorie brown sugar substitute
8 oz can of tomato sauce
2 T tomato paste
1/2 cup Dijon mustard
1/4 cup water
2 T Worcestershire sauce
1/2 cup cider vinegar
1/2 small Ancho chili, cut into small pieces
1/2 t cumin
1/2 cup bourbon
Saute the onions and garlic in a bit of olive oil spray about 5 minutes. Add the rest of the ingredients and bring to a boil. Simmer for 3o minutes until nice and thick.
Grill chicken on a grill pan or outside grill until done. Halfway through the cooking, start basting the barbecue sauce over the chicken, turning it frequently, until sauce has carmelized. Cooking chicken with bones should take 40-50 minutes on medium heat.
CHICKEN SALAD DRESSING
1/4 cup barbecue sauce
2/3 cup fat free sour cream
Mix ingredients and keep in fridge until ready to use. Serve over salad.