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

1. 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.
2. In a medium bowl, mix together the yogurt and barbeque sauce. Add the chicken and stir to coat.