As a kid, my condiment knowledge was pretty limited. My grandpa told me that people put mustard on hot dogs and ketchup on burgers, but I broke those rules and squeezed both bottles over either grilled meat. Always Heinz ketchup and French’s yellow mustard (none of that fancy Dijon stuff for a five-year-old!).
Somewhere in my teens, I tried barbeque sauce for the first time at the ever-famous Pub downtown. I ordered a barbeque chicken quesadilla, and after the first bite, I immediately became infatuated with its sweet yet subtle tang.
I still treated the condiment as more of a specialty, only ordering it in restaurants and never using it at home. Although I bought my first bottle last year, I want to make my own because that’d give me the perfect excuse to put it in anything—pizza, sandwiches, and even chicken salad.
If you can’t cook the chicken in advance, cool it in the freezer for a few minutes before tossing with the dressing. Serve on sandwich rolls or hamburger buns for a filling meal.
- Slice the chicken into bite-sized pieces, and season with the salt and pepper. Cook the chicken over medium heat in a large pan coated with nonstick cooking spray. It should take about 5-6 min, or until the chicken is golden on the outside and no longer pink in the center. Cool to room temperature.
- In a medium bowl, mix together the yogurt and barbeque sauce. Add the chicken and stir to coat.
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