Vatican: Chunky Barbecued Chicken Salad


1/3 cup barbecue sauce
1/3 cup mayonnaise
1 canned chipotle chile in adobo, optional
2 pounds leftover
Barbecued or plain grilled chicken
1 small red onion
1 red bell pepper
1/2 cup fresh cilantro sprigs


In a large bowl whisk together barbecue sauce and mayonnaise.
Wearing rubber gloves, finely chop chipotle and whisk into
dressing. 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

Servings: 4