Lemon BBQ Chicken Salad

A zesty summer salad to serve as a cool summer supper, potluck contribution, or even a ladies luncheon. A good way to use up leftover chicken and rice. If leftover chicken and rice are not available, boneless chicken breast and regular or instant rice can be prepared ahead of time.

INGRIDIENT

2 cups cubed cooked chicken

2 tablespoons lemon juice

2 cups cold cooked rice

1 stalk celery, sliced

½ cup sliced pimiento-stuffed olives

6 tablespoons crumbled cooked bacon, divided

1 cup mayonnaise

2 tablespoons barbeque sauce

½ teaspoon hickory-flavored liquid smoke

DIRECTION

Step: 1

Mix chicken and lemon juice in a large mixing bowl.

Step: 2

Mix rice celery, olives, and 1/4 cup bacon in a separate bowl; add to chicken and toss to combine.

Step: 3

Whisk mayonnaise, barbeque sauce, and liquid smoke together in a small bowl; pour over the chicken mixture and toss to coat. Top with remaining 2 tablespoons bacon. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.

NUTRITION FACT

Per Serving: 710 calories; protein 23.1g; carbohydrates 28.3g; fat 56.1g; cholesterol 78.5mg; sodium 1093mg.

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