Care for a Condiment?
As a kid, my condiment knowledge was pretty limited. My grandpa told me that people put mustard on hot dogs and ketchup on burgers, but I broke those rules and squeezed both bottles over either grilled meat. Always Heinz ketchup and French’s yellow mustard (none of that fancy Dijon stuff for a five-year-old!).
Somewhere in my teens, I tried barbeque sauce for the first time at the ever-famous Pub downtown. I ordered a barbeque chicken quesadilla, and after the first bite, I immediately became infatuated with its sweet yet subtle tang.
I still treated the condiment as more of a specialty, only ordering it in restaurants and never using it at home. Although I bought my first bottle last year, I want to make my own because that’d give me the perfect excuse to put it in anything—pizza, sandwiches, and even chicken salad.
Simple Barbeque Chicken Salad
serves 4 as a side
If you can’t cook the chicken in advance, cool it in the freezer for a few minutes before tossing with the dressing. Serve on sandwich rolls or hamburger buns for a filling meal.
2 chicken breasts
¼ tsp salt
¼ tsp pepper
2 tbsp plain yogurt
¼ c. barbeque sauce
- Slice the chicken into bite-sized pieces, and season with the salt and pepper. Cook the chicken over medium heat in a large pan coated with nonstick cooking spray. It should take about 5-6 min, or until the chicken is golden on the outside and no longer pink in the center. Cool to room temperature.
- In a medium bowl, mix together the yogurt and barbeque sauce. Add the chicken and stir to coat.
June 13, 2012. Tags: chicken, children, cooking, dinner, food, low fat, recipe, recipes. Midweek Meals, Satisfying Sides.
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