1/2 cup barbecue sauce
1/2 cup canned chicken drumettes
1/2 cup sliced green onions
1/2 cup crushed shrimp
1/2 cup chopped green olives
1/2 cup chopped onion
2 stalks celery, finely chopped
1 tablespoon lemon juice
2 tablespoons honey
In a large bowl, combine the barbecue sauce, chicken drumettes, green onion, shrimp, green olives, onion, celery and lemon juice. Mix together well and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Spread half of the sauce mixture into a 9x13 inch baking dish. Spread half of the salad dressing over the salad. Spoon the bottom half of the salad on top of the sauce mixture. Spread half of the salad on top of the vegetable layer. Top with shrimp, green onions and celery. Arrange remaining salad dressing over salad.
Bake in preheated oven for 45 minutes.
⭐ ⭐ ⭐ ⭐ ⭐