Here is my version of a recipe I found for BBQ chicken salad. That's not exactly what I decided to make though! It did however turn out pretty yummy and my husband seemed to like it too. Sort of similar to bbq chicken pizza in sense, one of my favorites!
3 skinless, boneless chicken breast halves
4-5 stalks celery, chopped
1 large red bell pepper, diced
1/2 red onion, diced
8 oz. frozen sweet corn, thawed
1/2 cup barbeque sauce
2 tablespoons fat-free mayonnaise
1 tablespoon extra virgin olive oil
garlic salt, to taste
pita pockets, whole wheat if desired
-Preheat large skillet with EVOO coated evenly to surface.
-Cube chicken and add to skillet over medium heat, cook until juices run clear.
-In a large bowl, toss together the celery, red bell pepper, onion, and corn.
-Add to skillet, may reduce to low heat.
-In a small bowl, mix together the barbeque sauce and mayonnaise, add garlic salt if desired to taste.
-Add to skillet and stir ingredients together until evenly coated.
-Cover and let simmer until vegetables are tender and serve in warm pita pockets.