I love a salad that can be the main event.
My sister is a master at creating a delectable salad and this one is a keeper of hers.
This salad stars barbequed chicken, which I marinated and Taido grilled. The dressing has a southwestern flare, but it’s really just barbeque sauce mixed with homemade ranch. Fresh corn cut right off of the cob adds a sweetness to the spicy.
For the younger kids, who don’t love their salad all mixed together, I fixed plates of the same food that is in the salad while I’m throwing it all together.
I made twice as much chicken as I needed so that kids (and adults) could also eat off the platter of remaining chicken pieces.
Barbeque Chicken Salad
Ingredients:
6-8 cups spring mix
Corn sliced off 4 cobs of fresh corn that have been dropped in boiling water for 6 minutes
Barbeque chicken pieces: 2 pounds chicken strips, marinated for 4 hours in 1 cup barbeque sauce and 1/2 cup olive oil, grilled, drizzled with barbeque sauce and chopped into chunks.
8-10 small vine ripe tomatoes quartered
1 red bell pepper, seeded and chopped
crushed tortilla chips
Dressing:
1/2 cup homemade ranch dressing + 1/2 cup barbeque sauce mixed together
Assemble all the ingredients on a large platter or in a large bowl. This part can be done ahead of time. The platter is a great presentation, and you can serve the salad this way and have the dressing available on the side. Or you can add the dressing just before serving.