Barbecue Chicken Chopped Salad

24 Aug

A couple of you asked me to explain this salad yesterday when I mentioned it in a post about roasting canned or frozen corn to freshen it up. Your wish is my command, loves.

First up, I’ll admit–that photo above isn’t mine. That’s the chopped barbecue salad at Panera Bread, which inspired me to roast some corn in the first place. I took a photo of my salad yesterday, but the chicken didn’t look so much like chicken (we’ve established that I am not a photographer) and that didn’t seem right.

On to the good stuff. This works equally well with pulled chicken already mixed with barbecue sauce, or plain sliced chicken (poached, roasted, or rotisserie) onto which you pour a little BBQ. I’ve seen it done both ways. I prefer pulled only because I am a barbecue sauce fiend and enjoy a lot of it on my greens, but you do what makes you happy.

My only solid recommendation for this salad is that you stick with romaine lettuce. It’s crunchy and crisp and mild, so it doesn’t overwhelm the rest of the salad. You can still taste everything else. I’ve tried other lettuces and they’re either too watery (iceberg), too limp (butter) or too strong in flavor (everything else).

This is a layered salad. I usually layer all the ingredients except the chicken and dressing in a big bowl, cover it with plastic wrap, and keep it in the fridge for a few days, scooping out what I want at any moment, adding chicken and dressing to that, and returning the rest of the naked greens and veggies to the icebox for the next day.

Be creative with this. If you don’t like beans, leave them out or change them up. Ditto for cheese, onion, or anything else. This is a very flexible plan for a yummy salad. My only other bit of advice is to go easy on the dressing–you really just want a drizzle to perk up the barbecue sauce a bit. Too much, and your sauce will be overwhelmed and the whole thing will taste a bit off.

So. On with the party! In a big bowl, layer all or some of the following according to your taste:

Romaine lettuce

Corn kernels (roasted as we chatted about yesterday, or plain)

Black or pinto beans, rinsed well and drained

Tomato, either cherry/grape or big and chopped

Onion. I prefer red and chopped small, but caramelized sweet onion is also delicious.

Cucumber, peeled and chopped.

Cheddar cheese or queso fresco

All of the above will store in the fridge for several days. When you’re ready to eat some, scoop it into a bowl and add:

Chopped avocado

A drizzle of ranch dressing

Pulled chicken (or rotisserie/roasted/poached chicken with bbq sauce on top)

 

Mix together and enjoy!

 

Don’t forget my giveaway!! It’s super easy!

1) “Like” Playing With My Dinner on Facebook and post a note on the wall saying hi so I know you’re new in town, or

2) Convince a friend to “like” the blog and post a note telling me you referred them, and…

You can win a $30 giftcard to Williams-Sonoma! Buy yourself a super fun present to have even more fun by the stove! Like the blog or refer a friend by September 1 to enter!

 

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One Response to “Barbecue Chicken Chopped Salad”

Trackbacks/Pingbacks

  1. Chicken Chopped Salad | Healthy Eating | Free Tips and Information - January 21, 2012

    […] for cheese, onion, or anything else. On to the good stuff. This works equally well with pulled Chicken already mixed with barbecue sauce, or plain sliced Chicken (poached, […]

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