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This is a delicious way to repurpose leftover chicken from supper for tomorrow’s lunch salad.
3 cups cooked diced chicken
1/2 cup hickory smoked brown sugar barbecue sauce
2 cups shredded lettuce
6 strips turkey pastrami, chopped
3 hard cooked eggs, peeled and chopped
2 tomatoes, seeded and chopped
2 ripe avocados, cubed
1 can Glicks Chick Peas, rinsed and drained
1 and 1/2 cups corn, fresh or frozen
1 cup sliced Gefen Black Olives, drained and chopped
1/2 to 3/4 cup parve ranch dressing
1/2 cup barbecue sauce (optional)
In a bowl, combine the chicken and BBQ sauce, toss to coat and set aside.
Line a platter with the shredded lettuce. Arrange the chicken, pastrami, eggs, tomatoes, avocado, beans and corn, in rows on top of the lettuce. Sprinkle the chopped olives over the top.
In a bowl, combine the ranch dressing and barbeque sauce, whisk to combine and serve.
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