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Ingredients
- 2 cups hickory barbecue sauce
- Sliced green onions for garnish
- 1/4 cup white vinegar
- Pecan pieces for garnish
- 2 tablespoons pickling spices
- Grated egg for garnish
- 1 quart water
- 2 boneless, skinless chicken breast halves (about 6 ounces each)
- Hot bacon dressing (see recipe)
- 2 cups fresh spinach, washed and dried
- Diced red peppers for garnish
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Recipe Info
Category : Salads
Rating : 0
Contributor : marc
Print Recipe
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Directions
Combine barbecue sauce, vinegar, pickling spice and water. Mix well. Set aside.
Cut chicken into strips and saute in skillet until cooked through. Marinate cooked chicken strips in barbecue sauce mixture in covered container in refrigerator 24 hours.
Prepare hot bacon dressing.
Place spinach in large serving bowl. Top with chicken, then red peppers, green onions and pecans. Top with dressing, then grated egg. Serve immediately. Makes 1 large serving.
Hot bacon dressing:
8 ounces bacon, cut into small pieces
1/2 cup vinegar
3/4 cup water (divided)
1/4 teaspoon salt
1/4 teaspoon white pepper
1 small onion, diced
2 cups sugar
1 tablespoon cornstarch
Saute bacon in skillet until fully cooked. Drain off grease, reserving 1/4 cup in pan along with bacon. Add vinegar, 1/2 cup water, salt, pepper, onion and sugar. Simmer until onions are tender. Combine cornstarch and remaining 1/4 cup water in small bowl. Add to dressing and cook until thickened.
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