Ingredients
1/3
cup barbecue sauce (preferably Kansas City style)
1
canned chipotle chile in adobo* (optional)
barbecued or plain grilled chicken
1/2
cup fresh cilantro sprigs
*available at Latino markets and some specialty foods shops.
Directions
1.
In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, finely chop chipotle and whisk into dressing.
2.
Discard bones from chicken and cut meat into 1/2-inch pieces. Finely chop enough onion to measure 1/3 cup. Finely chop bell pepper and cilantro separately and add to dressing with chicken and onion, stirring to combine well. Season salad with salt and pepper.
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