BBQ chicken, corn and slaw salad
An easy and delicious way to enjoy leftover BBQ chicken! These summery bowls bring all your BBQ favourites together for lunch. Using packaged coleslaw mix saves time, but you can also use freshly shredded cabbage and carrots. When fresh corn is in season, feel free to use it in place of frozen. This salad is also great topped with hot sauce and extra chopped shallots.
Coleslaw mix, without dressing
1 individual, thinly sliced
Reduced-fat coleslaw dressing
Cooked skinless chicken breast
1 cup(s), (160g), thawed
- Toss coleslaw and shallot in a large bowl with dressing to lightly coat. Divide between 2 shallow serving bowls or containers.
- Toss chicken with barbecue sauce in a medium bowl to lightly coat. Divide chicken between same bowls.
- Add ½ cup corn to each bowl. Serve straightway or cover and refrigerate for up to 1 day.
TIP: You can replace frozen corn kernels with fresh corn kernels, cut straight from the cob. There’s no need to cook them as they are deliciously sweet and juicy eaten raw.