Skip to content

BBQ Chicken Chopped Salad

May 25, 2012

This is one of those salads that I can eat for a week straight without getting sick of it. It’s also perfect for hot summer days when you don’t feel like turning your oven on (or even coking at all).

Here’s how I make it:

romaine lettuce (chopped)


black beans

green onions


carrots, shaved


monterey jack cheese, shredded

cilantro, chopped

Buttermilk Ranch dressing

BBQ sauce

tortilla chips, crushed for topping

Give everything a good toss, then add the BBQ sauce and ranch (about 30/70 ratio) and mix well. Top with crushed tortilla chips.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s