Wednesday, November 13, 2013

BBQ Chopped Chicken, Chick Pea, and Avocado Salad

I saw this salad on Pinterest and was intrigued by the use of BBQ sauce as a dressing.  It includes all the toppings I really like to use in my salads and the BBQ gave it a bit of a different flavor than my usual dressing.  The recipe called for goat cheese, but we used feta because Bill isn't a fan of goat cheese (although I love it and would have preferred to use goat cheese).  This was good to make for dinner and then have the leftovers for lunch the next day, you just need to keep the bbq sauce on the side.

What's for Lunch Wednesday:
BBQ Chopped Chicken, Chick Pea, and Avocado Salad
From: Ambitious Kitchen
Prep Time: 15 min

Romain Lettuce Hearts, washed and chopped
1 cup pulled cooked chicken
1 (15oz) can chickpeas, rinsed and drained
1 cup grape tomatoes, sliced in half
3/4 cup sweet corn (I used canned)
1/4 cup crumbled goat cheese or feta
1/3 cup cilantro, washed and chopped
1 small avocado, diced
1/2 cup BBQ dressing/sauce, if desired

1. In a large bowl and lettuce, top with all ingredients except for avocado and bbq sauce.  Toss salad gently

2.  Place into salad bowls.  Garnish with diced avocado and drizzle with bbq sauce. Serve with tortilla chips if desired.

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