Chunky Barbecued Chicken Salad Peterson

• 1/3 cup barbecue sauce (preferably Kansas City style)
• 1/3 cup mayonnaise
• 1 canned chipotle chile in adobo* (optional)
• 2 pounds leftover barbecued or plain grilled chicken
• 1 small red onion
• 1 red bell pepper
• 1/2 cup fresh cilantro sprigs
• *available at Latino markets and some specialty foods shops.

1. In a large bowl whisk together barbecue sauce and mayonnaise.
2. Wearing rubber gloves, finely chop chipotle and whisk into dressing.
3. Discard bones from chicken and cut meat into 1/2-inch pieces.
4. Finely chop enough onion to measure 1/3 cup.
5. Finely chop bell pepper and cilantro separately and add to dressing with chicken and onion, stirring to combine well.
6. Season salad with salt and pepper.

barbecue sauce, mayonnaise, chipotle chile, leftover barbecued, red onion, red bell pepper, fresh cilantro sprigs

Taken from www.epicurious.com/recipes/food/views/chunky-barbecued-chicken-salad-peterson-15147 (may not work)