Are you grilling this weekend? Perhaps you are grilling up some chicken slathered in your favorite barbecue sauce. That is what we are doing to celebrate America’s birthday and introduce some of our European friends to the wonders of an American cookout. We’ll be serving hamburgers, hotdogs, ribs, and of course barbecue chicken topped with an old family recipe for a sweet and tangy barbecue sauce. Naturally there will be the traditional side dishes, salads and desserts as well. What would a barbecue be without lots of food?
But as I have a tendency to do no matter how many times I host an event, I over anticipate and cook too much food, resulting in a refrigerator of leftovers that need to be eaten. So what do I do with those leftovers? My favorite way to use up my barbecue chicken is to make a chicken salad. While you can use any leftover chicken you have on hand, or even buy a pre-cooked rotisserie chicken if you want to skip the cooking, my favorite chicken salad uses barbecue chicken. The sauce adds a nice tang to the salad and ensures that the entire dish is flavorful. Celery is added for crunch and the grapes add a surprise sweetness. You can eat the salad as is or pile it on a roll to make a sandwich. However, I love to roll up a scoop of the salad inside of a lettuce leaf. It is cool, crispy, and makes for a perfect summer lunch.
BARBECUE CHICKEN SALAD LETTUCE CUPS
4 large lettuce leaves
4 cups cold, cubed barbecue chicken
1 cup seedless green grapes, halved
2 stalks celery, diced
1 shallot, minced
1/3 cup mayonnaise, or more to taste (I like Miracle Whip)
Salt & pepper
- Combine the chicken, grapes, celery and shallot in a large bowl.
- Add the mayonnaise and stir well to combine. Depending upon how moist you like your salad, you may want to add additional mayonnaise.
- Season with salt and pepper.
- Scoop approximately 1 1/4 cups of salad onto each of the four lettuce leaves. Roll the leaves to encase the salad and enjoy.