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?
