August 24, 2013

Barbecue Chicken Salad

At my school, we don't have a cafeteria, so a lot of us end up bringing our own lunches. The line for the microwave takes half of lunch to get through, so I'm always looking for new dishes that don't have to be reheated. I love this barbecue chicken salad because I can use whatever vegetables I like or happen to have in the house and top it with chicken smothered in barbecue sauce and packed with flavors. Oh, and there's also deliciously creamy ranch dressing in there as well.

My favorite combination of vegetables is listed below, but feel free to use what you have or what you like. I toss mine with some cheddar cheese for flavor and texture, and then I drizzle the whole thing with ranch dressing because I like how it pairs with the barbecue sauce on the chicken. To save time, I just cut up a rotisserie chicken from the grocery store, but you can always grill or roast your own. This recipe is really easy to personalize, and it is definitely a fast and healthy way to eat lunch.

1 Cup Diced Cooked Chicken
1/4 Cup Barbecue Sauce
1/2 Cup Sliced Carrots
2/3 Cup Sliced Cucumber
1 Small Bell Pepper, Sliced
1/2 Cup Sliced Jicama
2/3 Cup Cherry Tomatoes
2/3 Cup Sliced Mushrooms
2 Cups Lettuce
1/4 Cup Shredded Cheddar Cheese
1/3 Cup Ranch Dressing

Combine the chicken and the barbecue sauce. Combine the vegetables and cheese, then toss with the ranch dressing and chicken.

Serves 4

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