BARBECUED CHICKEN SALAD

½ lb. red potatoes

3 tbsp. water

¼ cup barbecue sauce

1 tsp. minced garlic

Several drops hot pepper sauce

¾ lb. boneless, skinless chicken breast

Olive oil spray

3 cups torn romaine lettuce leaves

1 medium tomato, cut into 1-inch cubes

½ medium cucumber, peeled and cut into 1-inch cubes

¼ cup oil and vinegar dressing

2 tbsp. chopped chives (optional)

Wash potatoes, do not peel, and cut into ½-to-1-inch pieces. Place in a microwaveable bowl. Add water, cover and microwave on high 3 minutes.

Mix barbecue sauce, garlic and hot pepper sauce together. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add chicken and saute 5 minutes. Turn over and spoon barbecue sauce mixture over the chicken. Cover with a lid and cook 4 to 5 minutes. A meat thermometer should read 175 degrees. Remove chicken to a cutting board and let rest.

Add the lettuce, tomato and cucumbers to the bowl with the potatoes. Add the oil and vinegar dressing and toss well. Cut the chicken into 1-inch pieces. Mix them with any barbecue sauce that is left on the cutting board. Add the chicken and sauce to the bowl and toss well. Divide the salad between two dinner plates and sprinkle the chives on top.

Yield 2 servings.

— Linda Gassenheimer

Tribune News Service