Barbecued Chicken Salad

 

4

slices thick-sliced bacon (about 5 oz), diced

1/2

cup mayonnaise or salad dressing

1/3

cup barbecue sauce

1/2

teaspoon salt

4

cups bite-size pieces deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1/2

cup finely chopped red onion

1

jalapeño chile, seeded, finely chopped

4

large Bibb lettuce leaves

2

tablespoons chopped fresh parsley

• 1 In 10-inch skillet, cook bacon over medium heat 7 to 9 minutes, stirring occasionally, until crisp. Drain bacon on paper towels.
• 2 In small bowl, beat mayonnaise, barbecue sauce and salt with wire whisk until blended.
• 3 In large bowl, stir chicken, bacon, onion, jalapeño chile and mayonnaise mixture until well mixed. Serve in lettuce leaves. Sprinkle with parsley.