Hi friends! Apologies for the inconsistent, sparse posting lately... since we got back from our vacation last week, our air conditioning went out and we've basically been nomads. Our house is literally mid-90s inside. What in the world. But! The weather's cooling down a bit and it's supposed to get fixed by the end of the week, so... yeah. Fingers crossed for that!
Since turning on the oven is 100% not an option at this point, this is the only type of meal that is remotely acceptable to make. I used rotisserie chicken because... see above paragraph. Everything else is just chopping and tossing. It's easy and delicious!
Now, if you'll excuse me, I'm going to go stick my head in the freezer.
Chopped BBQ Chicken Salad with Honey Mustard Vinaigrette (adapted from How Sweet Eats)
for the salad, you'll need:
1 lb. cooked chicken breasts, chopped
1/2 cup BBQ sauce
1 large head of romaine, chopped
2 ears sweet corn, kernels removed
1 red bell pepper, seeded and diced
4 slices bacon, cooked and crumbled
1/2 cup pepper jack cheese, shredded
a handful of croutons
1 avocado, pitted and chopped
lime wedges, for serving
for the vinaigrette, you'll need:
2 tablespoons honey
1 1/2 tablespoons grainy mustard
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
dash of cayenne
1/4 cup red wine vinegar
2/3 cup olive oil
First, make the vinaigrette by combining all of the ingredients in a jar. Close the lid, shake it like crazy, and set aside.
In a medium bowl, pour the BBQ sauce over the chicken breasts and stir to coat. In a separate large bowl, toss the romaine, corn, bell pepper, bacon, cheese, and croutons to combine. Dress with the desired amount of dressing and toss again. Fold in the avocado and chicken. Serve with lime wedges and additional dressing, if desired.