During the hot summer months, I am always on the lookout for dinner recipes that 1-are light and refreshing, and 2-don’t heat up the oven. This BBQ Chicken Salad fits the bill perfectly! They served it at girls camp this year, and I loved it so much that I knew I had to re-create it at home. It is delicious!
This salad may look complicated, but it really is easy to throw together. Promise. And as with most salads, you can add or omit ingredients to your family’s taste. I don’t like a ton of BBQ sauce, but if you want your chicken really saucy, feel free to add more.
BBQ Chicken Salad
3 boneless, skinless chicken breasts
2 Tbsp olive oil
8 cloves garlic, minced (or 1 Tbsp dry minced garlic)
2 tsp soy sauce
2 tsp salt
1/4- 1/3 cup BBQ sauce (I used Dave’s)
Combine chicken, oil, garlic, soy sauce, and salt in a large ziplock bag. Squish around till chicken is coated. Chill for at least 30 minutes. Discard extra marinade. Grill or saute chicken until done. Cool and shred. Stir in desired amount of BBQ sauce. Chill.
3 fresh tomatoes, diced
1 can corn, drained
1 can black beans, rinsed and drained
1 red pepper, chopped
4 green onions, sliced
2 avocados, diced
1 tsp salt
1 tsp sugar
1 tsp fresh lime juice
1/4 cup cilantro, chopped (optional)
Combine all ingredients together in a medium sized bowl. Set aside.
BBQ Ranch Dressing:
1/2 cup homemade ranch dressing
2 tsp BBQ sauce
Stir together and chill.
6-7 cups of chopped leafy green lettuce
2-3 cups of fresh spinach
Grated cheddar or mozzarella cheese
To serve: Toss together the lettuce and spinach and arrange on plates. Top with shredded chicken, salsa, dressing, cheese and chips.
I got the idea to mix the add-in ingredients into a salsa from Jamielyn at I Heart Naptime. It works great, because if you have any leftovers, the salad doesn’t get soggy!