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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funfetti kale salad with spicy vinaigrette

This is how we brighten up Monday!

I'm full on addicted to this salad right now. I could for sure eat this for every. single. meal. So many bright flavors, colors, and textures going on. It doesn't get much better than that!

Funfetti Kale Salad with Spicy Vinaigrette (adapted from Take a Megabite)
serves 2-4

for the vinaigrette, you'll need:
2 tablespoons olive oil
3 tablespoons red wine vinegar
1 teaspoon honey
1/4 teaspoon sriracha
1 teaspoon whole grain mustard
1 garlic clove, minced

for the salad, you'll need:
1 (15 oz.) can chickpeas, drained and rinsed
1 tablespoon olive oil
2 big handfuls of baby kale
1 handful of sunflower sprouts
3/4 cup grape tomatoes
2 shallots, diced
1/4 cup sunflower seeds
2 slices prosciutto, crisped on a hot skillet and chopped
1/4 cup crumbled feta
4 radishes, sliced thin
2 tablespoons capers
1 avocado, peeled and diced

First, make the vinaigrette: combine all the ingredients in a jar and shake it until it's al combined. Set aside to allow the flavors to blend.

Heat olive oil in a skillet over medium heat. Add chickpeas and cook until crispy, tossing often. Remove from the skillet and set aside to cool.

Place all of the ingredients in a large bowl. Top with vinaigrette and toss until everything is well-distributed.

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sesame brussels sprouts salad with sriracha vinaigrette

Let's ease into this week simply, shall we?

Do you get into food ruts? I definitely do - but the thing is, I totally don't mind them. I sort of love getting the same salad at Whole Foods every time I go. Avocado toast every single morning? I'm into it.

This salad is a twist on that food rut salad from Whole Foods, also known as the Cabbage Crunch Salad. I can't get enough of that thing. But then I swapped out the cabbage for brussels and threw in some sriracha and boom... a new lunch rut was born.

I think that's a good thing?

Sesame Brussels Sprouts Salad with Sriracha Vinaigrette
serves 2

2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon honey
1/4 teaspoon sriracha
1 teaspoon whole grain mustard
1 minced garlic clove
1/2 lb. brussels sprouts, shredded
2 tablespoons sliced almonds
1 tablespoon black sesame seeds, toasted

In a medium bowl, whisk together olive oil, vinegar, honey, sriracha, mustard, and garlic. Add brussels sprouts, almonds, and sesame seeds to the bowl. Toss everything together to combine. Serve!

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