Chopped Chicken BBQ Salad
Um, what world am I living in??
Summer is definitely not like that for us. Right now our only child is an infant, so I can only imagine that it will only get worse. Every week it seems like we are either going somewhere or have company coming or something. We were trying to reschedule a night to have dinner with a couple we know, and we finally realized that it isn't until the end of August before we have a night free to have dinner with them!!
Pathetic, I know, but summer just seems to pick up steam and speed the longer it goes on. On the up side, while everyone else is talking about how sad they are to have summer end, I am not disappointed at all. Life maybe will slow down a bit after summer is officially over, and we will still have plenty of days of beautiful weather left.
I enjoyed it as well, even though I'm not a huge fan of barbecue usually. It has just a hint of barbecue flavor, in my opinion, which is perfect. You could definitely add a larger ratio of BBQ sauce instead of Ranch to the dressing and it would be more barbecue-y.
Chopped Chicken BBQ SaladYield: 4 servings
1 cup cooked boneless, skinless chicken breasts, chopped
4 Tablespoons Stubb’s barbecue sauce or your favorite, divided
1/2 cup ranch dressing
1 head romaine lettuce, chopped
2 large tomatoes, diced
1 can (15 oz) black beans, drained and rinsed
1 1/2 cup fresh corn, cut off the cob (or frozen and thawed)
1 avocado, diced
1/2 cup tortilla chips, crushed (or so)
1. Combine 2 Tablespoons of barbecue sauce in a bowl with cooked, cubed chicken. Stir until combined.
2. Chop up the romaine lettuce and add to a large bowl. Add the diced tomatoes, black beans, corn, avocado, and chicken with barbecue sauce.
3. Mix 1/2 cup ranch dressing with 2 Tablespoons barbecue sauce for the dressing (add more barbecue sauce for a stronger flavor). Pour the dressing over the salad and toss to combine. (You may not need to use all of it.) Top each salad individually with crushed tortilla chips.