I am really missing summer, so I made a summery BBQ Chicken Salad recipe full of vibrant colors and all the flavors of summer.
On a dreary winter day most people make some sort of warm, cozy comfort food.
A girl can dream through food, right?!
This gorgeous salad boosted my mood for sure!
This was one of those rare occasions when I was the ONLY one home.
Peace and quiet is not something I am used to, so I turned up the music and went to my happy place…my kitchen.
I made enough for four people and just meal prepped the rest into containers.
How to Make BBQ Chicken Salad
This was just one giant chicken breast that I cut lengthwise in half and seasoned with BBQ seasoning.
A little olive oil in the skillet over medium heat, about 4 minutes on each side.
As soon as the chicken sizzled in the hot skillet the smell of BBQ was in the air 🙂
I wanted this salad to feel like summer, so I went with the most colorful combination
I could find. Romaine lettuce, red cabbage, shredded carrots, and cilantro.
Tossed it all together with some sweet canned corn.
I topped it with the diced BBQ chicken.
Also some feta cheese, avocado, my easy homemade healthy ranch dressing and BBQ sauce, and southwest tortilla strips.
I kinda felt like Olaf singing about summer in the middle of winter.
This is a salad that makes you feel good, like you’ve just done something good for your body and soul.
And the best part of this for me was eating it in peace in quiet (sorry kids…not sorry 🙂 )
As I said earlier, I made enough for four servings and prepped the rest into containers (minus the avocado because it would turn brown) for a ready-to-go meal.
My older kids work and take these prepped meals for dinner, my husband and I take them for our lunches at work.
And sometimes when we have a busy evening of running around these prepped meals prevent us from going to a drive thru.
More salad options similar to BBQ Chicken Salad…
BBQ Chicken Salad
A homemade chicken salad topped with ranch and BBQ sauce
- 1 pound chicken breast
- BBQ seasoning, kosher salt, pepper, olive oil
- 4 cups romaine lettuce chopped
- 2 cups carrots shredded
- 2 cups red cabbage chopped
- 1 cup cilantro chopped
- 1 can sweet corn drained
- 1 avocado diced
- 1 cup feta crumbled
- 1 cup southwest tortilla strips
- BBQ sauce and ranch dressing
Season your chicken with BBQ seasoning, kosher salt, pepper. In a skillet over medium heat drizzle some olive oil and add chicken. Cook about 4 minutes on each side or until cooked through. Once cooled dice and set aside.
Mix the lettuce, carrots, cabbage, cilantro, and corn together in a bowl.
Divide your salad mix 4 ways. Top with chicken, avocado, feta, tortilla strips.
Top with BBQ sauce and ranch (or package dressing and tortilla strips on the side if meal prepping)