BBQ Chicken Salad

13_Jul_bbq chicken salad_001_edit

I love summer! But after a week of almost 110 degree temperatures, I even get a little tired of it being so hot. And on these days, cooking in the kitchen is the last thing I want to be doing. Recently, I picked up Christy Jordan’s Southern Plate magazine at Target. You will remember me mentioning her a couple of weeks ago as one of the Compassion Bloggers that went to Nicaragua.

Anyway, one of the recipes she has in the magazine is a Chopped Bacon-Veggie Salad with Creamy Bacon Dressing. I decided to change her recipe up a bit and here is what I came up with:

  • one rotisserie chicken, shredded and chopped
  • bag of romaine lettuce
  • bunch of broccoli, chopped
  • a couple of roma tomatoes, seeded and diced
  • about a cup of grated cheddar cheese
  • one package of bacon, cooked and crumbled
  • avocado, chopped
  • bbq sauce
  • ranch dressing

Once you have shredded and chopped all of the chicken, mix in a little bit of bbq sauce (not too much, just enough to coat the chicken). Mix the lettuce, broccoli, and tomatoes in a large bowl. Set out the rest of the ingredients in separate bowls. You can mix everything together at this point, but I thought it might keep better in the fridge for leftovers if we kept a lot of the ingredients separate. Have everyone assemble their own plate and enjoy!

This salad does have a lot of possibilities! I was even thinking you could add some of the following: grilled corn and/or thawed frozen corn kernals, black beans, chopped red onions, and/or chopped green onions.

Questions for you: What is your favorite ingredient in a salad? What do you like to eat on these hot days of summer?