1/3 cup BBQ sauce (preferably Kansas City style -- sweet)
1/3 cup mayonnaise
1 canned chipotle chile in adobo
2 lbs. leftover BBQ or plain grilled chicken
1 small red onion (about 1/3 cup)
1 red bell pepper
1/2 cup fresh cilantro sprigs
In a large bowl, whisk together BBQ sauce and mayo.
Finely chop chipotle and whisk into dressing.
Discard bones from chicken and cut meat into 1/2 inch pieces.
Finely chop red onion, bell pepper and cilantro.
Add to dressing with chicken, combine well.
Season salad with salt & pepper.
Source of recipe: Chiffonade