A juicy barbecued chicken sandwich with a bell pepper and bean salad makes an easy summer supper. Use bought cooked chicken breast or leftover chicken for this recipe. Bottled barbecue sauce helps makes this dinner a breeze.
Canned red kidney beans and fresh green pepper are spiced with cumin and chili powder in this crunchy salad to accompany the chicken.
Helpful Hints:
_ Any type of reduced-fat oil and vinegar dressing can be used for the salad.
_ Any type of roll can be used for the sandwich.
_ To avoid heating up a large oven for 2 rolls, use a toaster oven.
Countdown:
_ Make Peppery Bean Salad.
_ Prepare chicken dish.
Shopping List:
To buy: 1 medium green bell pepper, } pound roasted or rotisserie chicken breast, 1 small bottle reduced-fat olive oil and vinegar dressing, 1 bottle low-sugar barbecue sauce, 1 small container ground cumin, 1 small container chili powder, 1 small can reduced-sodium red kidney beans, 1 bottle hot pepper sauce, and 1 small package whole wheat hamburger rolls.
Staples: garlic, salt and black peppercorns.
