Barbecued Chicken Salad

Adapted from Betty Crocker

4 slices DLM Uncured Bacon
1/4 cup mayonnaise
1/3 cup DLM Barbecue Sauce (or spicier Jack's Grill Chipotle Grilling Sauce
1/2 tsp salt
4 cups bite-size pieces DLM Rotisserie Chicken
1/2 cup red onion, finely chopped
1 jalapeño pepper, seeded and finely chopped
4 large Bibb lettuce leaves
2 Tbsp fresh parsley, chopped

In a 10-inch skillet, cook bacon over medium heat 7 to 9 minutes, or until crisp. Drain bacon on paper towel and dice. In a small bowl, mix together mayonnaise, barbecue sauce, and salt with wire whisk until blended. In a large bowl, stir chicken, bacon, onion, jalapeño, and mayonnaise mixture until well mixed. Serve in lettuce leaves. Sprinkle with parsley.

Makes 4 servings

Allergy Warning: Contains eggs and soy