Oh.my.heavens... this salad is everything I crave in a salad! It's full of crunchy veggies, creamy avocado, spicy BBQ chicken and sweet tomatoes. This will be my go to salad to bring to family get togethers, picnics and lazy weekend dinners this summer.
For me, it's really all about the balance between the spicy BBQ and sweetness of the veggies and tomatoes. This salad has no dressing because it doesn't need it! The BBQ flavors the entire salad. However, if you're really feeling the need for a dressing, you could always drizzle a little low fat ranch over the top.
I utilized the BBQ sauce I posted earlier this week to toss with the chicken. But you could certainly use a low sugar bottled BBQ sauce from the store. One final tip on this salad is to make sure you don't add the avocado until right before serving. Otherwise your avocados will turn brown fast! If you must put the avocado on a bit before serving, then make sure you drizzle your avocado pieces with lemon juice to help slow them from browning.
BBQ Chicken Salad
Makes 6 servings
- 1 head romaine lettuce, chopped
- 1 pound cooked or grilled chicken breast, chopped into bite sized pieces
- 1 cup BBQ sauce
- 1/2 of an english cucumber, sliced
- 1 red bell pepper, diced
- 1 stalk celery, sliced
- 1/3 cup green onion, sliced
- 1/2 pint cherry tomatoes, cut in half
- 1/2 cup blue cheese crumbles
- 1 avocado, sliced
In a small bowl, toss cooked chicken with BBQ sauce and set aside. In a large bowl, toss all ingredients except avocado together. Top salad with chicken and avocado slices. Serve.