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Barbecue Chicken Salad

(recipe, Keri Fisher)


Roasting the corn for this salad adds a nice flavor, though any cooked corn will do. To roast the corn, toss 4 ears with 1 tablespoon vegetable oil and salt and pepper. Roast the corn at 450 degrees until tender and some kernels begin to brown, about 20 minutes. Cool the corn before removing it from the cob.


    1. ¾ cup ketchup
    2. 3 Tbsp. cider vinegar
    3. 2 Tbsp. Worcestershire sauce
    4. 2 Tbsp. Dijon mustard
    5. 1 Tbsp. dark brown sugar
    6. 1 tsp. chile powder
    7. 1 clove garlic, minced
    8. 1½ Tbsp. vegetable oil
    1. 4 cups roasted chicken, chopped
    2. 1 medium red onion, diced
    3. 2 medium red peppers, diced
    4. 2 cups cooked corn (from about 4 ears)
    5. 2 medium jalapeño peppers, minced
    6. 2 Tbsp. chopped cilantro
    7. Salt and pepper to taste


    1. In a small bowl, combine the dressing ingredients and mix well.
    2. In a large bowl, combine all the salad ingredients and mix well. Add the dressing and toss to coat evenly. Season to taste with salt and pepper.


    Can't get enough of poultry? Read Keri Fisher's article on chicken salad.