chopped bbq chicken salad with honey mustard vinaigrette

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)

serves 4

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.

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greek chicken salad sandwiches

Happy Monday, y'all!

Most of you know that I teach fifth grade. As a teacher, I have to pack my lunch every day so that I can eat with my kiddos during our lunch hour (which is really only like 20 minutes). And lunches can get a little boring. So it's super important for me to have a bunch of delicious lunch recipes that not only break up the monotony, but that I can actually look forward to eating!

This Greek chicken salad is a fantastic twist on a lunch staple. The kalamata olives and sundried tomatoes give it an amazing flavor, and the little bit of feta is just perfect. Prep this at the beginning of the week and have delicious lunches all week long!

Greek Chicken Salad Sandwiches (adapted from Cooking Classy)
yields 6 sandwiches

you'll need:
1 lb. chicken breasts, cooked and shredded
1 cup seeded and diced English cucumbers
10 sundried tomatoes packed in oil, drained and thinly sliced
1/2 cup feta cheese, crumbled
1/3 cup chopped red onion
1/4 cup diced Kalamata olives
1 cup tzatziki (store-bought or homemade)
kosher salt and freshly ground black pepper
12 slices bread (I like a hearty, grainy bread for chicken salad)

In a large bowl, stir all ingredients (except bread) together until tzatziki is evenly distributed and everything is well-mixed. Taste and add salt and pepper as desired. Refrigerate for at least an hour to allow to flavors to develop. Serve between slices of bread (I like to toast mine!). Enjoy!

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