Ingredients

The following ingredients have 5 Servings
  • 2 cups cooked chicken, diced or shredded
  • ¾ cup loosely packed curly kale, chopped
  • ½ cup halved or quartered grape tomatoes
  • 2 tablespoons fine diced red onion
  • 2 green onion, thinly sliced, white, and light green parts
  • ⅔ cup fresh, frozen, or canned corn (for roasting see notes below)
  • 2 tablespoons chopped smoked almonds or dry-roasted almonds
  • ⅓ cup mayo
  • 2 tablespoons BBQ sauce, more to taste
  • Salt and pepper to taste

Instruction

  • In a medium bowl, combine all of the ingredients. Stir to mix well.
  • Serve chicken salad over a bed of greens, in a lettuce leaf, wrapped in a tortilla, or on top of gluten-free crackers.
  • Store leftovers in an airtight container in the fridge for up to 4 days.