Barbecued Chicken Salad
Serve this salad either warm or at room temperature.
  • 1/2 cup ketchup
  • 3 tablespoons cider vinegar
  • 1 tablespoon firmly packed dark brown sugar
  • 3/4 teaspoon ground coriander
  • 4 cups shredded green cabbage
  • 2 carrots, shredded
  • 6 drops hot pepper sauce
  • 4 skinless, boneless chicken breast halves (about 1 pound total)
  • 2 scallions, thinly sliced
  • 2 tablespoons chopped fresh cilantro

1. Preheat broiler. Line broiler pan with foil.

2. In large bowl, combine ketchup, vinegar, sugar, and coriander and stir to blend. Remove about 1/4 cup of ketchup mixture and set aside. Add cabbage, carrots, and hot pepper sauce to remaining ketchup mixture in bowl and toss to coat thoroughly.

3. Brush the chicken with the 1/4 cup ketchup mixture and broil 4 inches from heat for 4 minutes per side, or until the chicken is cooked through.

4. When cool enough to handle, slice chicken on diagonal. Place cabbage mixture on 4 plates, top with chicken, scallions, and cilantro.

Nutritional Information
Per serving: 228 calories, 3.5g total fat, 1g saturated fat, 1g monounsaturated fat, 1g polyunsaturated fat, 4g dietary fiber, 29g protein, 22g carbohydrate, 72mg cholesterol, 474mg sodium.
Good source of: beta-carotene, niacin, potassium, selenium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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