This one can work both ways, with or without the chicken so you can enjoy just the same if you’re a vegetarian. Some of you are probably saying that this is just a plain salad, but when you kick-in the bbq or jerk sauce to the chicken pieces, your taste buds will be asking questions… what took you so long to introduce me to this sexy number.
A great side or full course on a Monday night when you’ve got extra chicken from Sunday dinner and you’re looking for something light.
1 medium Iceberg lettuce
1 medium Boston lettuce (can also use a red lead lettuce)
1 English cucumber (about 6 inch piece)
1/4 of a small red onion
Your fav salad dressing
– leftover chicken (roast or bbq)
– your fav BBQ sauce (jerk would be excellent)
– salt and pepper to taste
Take the core out of the iceberg lettuce (stem and hard inner) by cutting the lettuce into 2 pieces (makes it easier to get rid of the core parts). Place on cutting board and with the use of a big sharp knife, cut into thin pieces – shred or julienne.
Place the shredded lettuce in a large salad bowl. Now wash, peel (use a potato peeler) and julienne the carrots into 2 inch lengths.
Place the julienne carrots into the salad bowl. Now it’s time to work with the Boston lettuce. Break off the leaves and rip into bite size pieces. Place the pieces into a salad spinner and run cold water over it. Boston lettuce is famous for packing sand on it’s journey to the supermarket. So we must wash really well.
After you’ve rinsed the Boston lettuce a couple times and spun it dry.. add to the salad bowl. Wash and peel the cucumber, using a potato peeler. Now slice very thin so when your fork hits the salad it can grab a bit of everything and not just a massive piece of cucumber. Do the same for the red onion. Along with making my cuts very thin, I go on an angle, so i never get a full ring. Our girls hate onions, so the less they can see it, the better the chance of them eating the salad. Plus, no one wants to bite down on a huge piece of onion.
With the lettuce (both types), red onion, carrot and cucumber in the salad bowl. Cut the tomato into wedges, get rid of the seeds, rib and stem parts. Now wash in cold water and pat dry with a paper towel, then add to the salad bowl. Toss salad now!
In a large non stick pan on medium heat, add about 2 table spoons of your favorite BBQ sauce or to make this really Caribbean-like, add jerk sauce ( I love the “Grace” brand when I’m not making it from scratch). Cut the leftover chicken into strips and add to the heated jerk sauce. Then top with about 2 more table spoons of sauce. We really want to coat all the chicken pieces. Let cook until heated through, since the chicken was already cooked from the day before.
Now it’s time plate and serve.. you’re done!
Tip 1. Add the tomato just before serving. It tends to spring juices and get the salad a bit soggy.
Tip 2. I would get guests to add their salt and pepper. If you add the salt to the entire bowl of salad, the cucumber will tend to spring juices and get the salad a bit soggy.
Tip 3. Add the chicken just before serving. you have the option of cold or hot. If you’re going with cold, you can cook and place in the fridge with the salad in a different container. Hot or warm will enhance the jerk sauce.
Tip 4. Ask guests to not add salad dressing, but get them to toss the pieces of chicken that’s coated in the jerk or bbq sauce. The entire salad will pick up on the flavors.
Tip 5. Not really a tip, but this can be served without the chicken and enjoyed by your vegetarian guests.
I never though that posting a “salad” recipe would take so much work. I really hope you give this one a shot!