8. BBQ Chicken Chop Salad

This is probably my #1 go-to salad, both ordering out at restaurants and at home.  I usually make it as a dinner salad, which means everyone gets their own big bowl.   

If you have leftover chicken breast from your weekend barbecue it’s a great way to use it up.  If you don’t, you can roast the chicken the night before to save time when you’re making dinner.  Prepare the dressing beforehand too and it’ll taste better, as the flavors have a chance to meld.

Ingredients

3 chicken breasts (preferably with skin and bone)

3 romaine hearts, chopped

1 bunch cilantro, stems removed and chopped

1/2 cup red onion, chopped

3 tomatoes, chopped

3 ears of corn, cut from the cob

1 15 oz can black beans, rinsed and drained

1/2 lb pepper jack cheese, grated

1-2 avocados, peeled and chopped

Good BBQ sauce

Handful of blue tortilla chips

Ranch Dressing

Ranch dressing is one of those things you can buy in the grocery store...and one of those things you really shouldn’t buy in the grocery store.  It’s filled with chemicals, and almost always has msg in it.  It’s just not good for you.  But it’s soooo good tasting!  I’ve played around with several homemade recipes, and this one is pretty tasty:

1/2 cup buttermilk

2 heaping Tbsp greek yogurt (I like Fage 2%)

2 Tbsp good mayo

1 1/2 tsp chives, chopped

1 1/2 tsp fresh Italian parsley, chopped

1 clove garlic, finely minced

2-3 drops hot sauce (I like Cholula)

1/2 tsp dijon mustard

1/2 tsp white wine vinegar

1/2 tsp sea salt

1/2 tsp freshly ground pepper

Place all ingredients in a jar with a lid (or bowl) and shake or whisk.  Taste it for seasoning and adjust to taste.  The flavors will develop as it sits.  Refrigerate until you’re ready to serve.

Directions

Preheat oven to 400º.  Place chicken breasts on a baking sheet and season with salt and pepper.  Roast for 30-40 minutes (depending on how big they are) until the skin is golden.  Don’t overcook!  Remove from oven and let them cool.  Then remove skin and bones and chop into bite size chunks.  Combine with the barbecue sauce (I like a lot of sauce--about 1 cup for 3 breasts).  You can heat the chicken and sauce and serve it slightly warm over the salad, or serve it cold. 

Assemble the salads.  Choose dinner plates or bowls (this recipe makes 4 large salads).   I do an assembly line:  Chop everything up and then just build the salads.  Romaine, then cilantro, then onions and tomatoes.  Then cheese, beans, corn and avocado.  Top with BBQ chicken, chips and toss with ranch dressing.

Makes 4 dinner salads