BRUSH
Keeping It Clean

Summer is on the way. As we work on this recipe, it is 81° in May! So when our friend, Caren Friedman, sent this wonderful salad recipe that she makes with leftover grilled or rotisserie chicken, we jumped at it! Please read the entire recipe before you start.

• 2 skinless, boneless chicken breast halves, cooked and cubed
• 4 stalks celery, chopped
• 1 large red bell pepper, seeded and diced
• ½ red onion, diced
• 1 (8.75 oz.) can sweet corn

and mix to combine

Combine:

• ¼ c. your favorite BBQ sauce
• 2 Tbsp. low-fat mayonnaise

Pour the sauce over the mixture in your bowl. Mix well, cover and chill. Serve chicken mixture over mixed lettuces garnished with teardrop tomatoes and hard cooked eggs.

Notes:

1. Whatever portion of the chicken your family likes is fine. Do not get stuck on the "white meat" requirement. Use whatever you have or whatever the family likes.
2. The Cookie Lady would probably use 10 oz. of frozen corn because that is what is on hand in the house.
3. If you have time and the inclination, place the onion in icy water for 15 to 30 minutes. It takes some of the bite out of the onion. It is not important, but it is a nice thing to know.

Now aren't you glad that you read the whole recipe?!

Serves 4 to 6

A Caren Friedman Recipe