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Categories:
chicken bacon red onion green onions romaine lettuce avocado grape tomatoes olive oil mayonnaise barbecue sauce tortilla chips pimentos
Viewed: 39 - Published at: 8 years agoIngredients
- 2 cups refrigerated cooked chicken (or leftover rotisserie chicken)
- 8 slices precooked bacon
- 12 cup red onion, sliced
- 4 teaspoons green onions (optional)
- 4 cups romaine lettuce
- 1 avocado
- 1 cup grape tomatoes
- olive oil flavored cooking spray
- 14 cup mayonnaise
- 1 tablespoon barbecue sauce
- 12 ounce blue corn tortilla chips
- 4 teaspoons pimentos (optional)
Method
- Preheat large saute pan on medium for 2-3 minutes.
- Rinse and peel red onion, cut in half and slice into 1/2-inch strips (about 1/2 cup).
- Spray saute pan with cooking spray.
- Add onion, cover and brown thoroughly for 7-9 minutes, stirring often.
- Place onions in medium mixing bowl and set aside for 2-3 minutes to cool.
- Cut chicken and bacon into 1/2-inch chunks and add to onions.
- Stir mayonnaise and barbecue sauce into chicken.
- Rinse lettuce, green onions and tomatoes.
- Line serving plates with lettuce leaves.
- Place blue corn chips around outside edge of plate (or crumble chips over lettuce).
- Place chicken salad in center of each plate.
- Sprinkle with pimentos.
- Cut green onions into 1/4-inch slices, using up to 1 inch of green tops.
- Sprinkle over chicken salad.
- Cut avocado lengthwise into quarters.
- Remove seed and peel.
- Slice into bite-size chunks.
- Place avocado and tomatoes around chicken salad.
