Tangy Chicken Salad

Serves 3.

1 tablespoon vegetable oil
1 small red onion, sliced in 1/2-inch strips
8 slices precooked bacon
2 cups rotisserie chicken
1/2 cup corn kernels
1/4 cup light mayonnaise
1 tablespoon barbecue sauce
4 cups romaine lettuce
1 cup grape tomatoes
1 1/2 cups corn tortilla chips
2 avocados, sliced and sprinkled with fresh lemon juice to prevent browning

  1. Preheat large saute pan and add vegetable oil. Saute onion until
  2. caramelized, about 7 to 9 minutes, stirring often. Place onions in medium mixing bowl and set aside to cool slightly.
  3. Cut chicken and bacon into 1/2-inch chunks and add to onions with corn kernels. Stir mayonnaise and barbecue sauce into chicken.
  4. Line three serving plates with lettuce leaves. Place corn chips around outside edge of plate (or crumble chips over lettuce). Scoop chicken salad into center of each plate.
  5. Place avocado slices and whole grape tomatoes around chicken salad. Serve immediately.

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