- 1/3 cup barbecue sauce (preferably Kansas City style)
- 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
- available at Latino markets and some specialty foods shops.
- 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 pepper.