Welp, here we are with a full week in the 100s...and no relief in sight. We're trying to enjoy grilling while we can, and salads are such a good way to keep the kitchen cool. Here is a pretty basic BBQ chicken salad with a twist from a tasty vinaigrette. The funny thing is, we were already planning on having red potatoes on the side and when I found the recipe for the vinaigrette they also had the same side dish. Guess it's a good combo? Not the best picture, but I am finding I am less and less patient once it comes to dinner time :)
BBQ Chicken Salad
chicken breasts, grilled with favorite barbeque sauce (plus a bit more to add after cutting up)
greens of choice (romaine, spinach, mixed greens, etc)
black beans, drained & rinsed
fresh corn (or frozen corn, thawed)
red onion, to taste
cucumber, diced
tomatoes, diced
cheese of choice
fresh cilantro, roughly chopped
Avocado Vinaigrette
1/3 cup olive oil
1/6 cup white wine vinegar
2 scallions
1 Tbsp. peach jam
1/2 medium ripe avocado
Salt and pepper to taste
*makes enough dressing for 4 servings
To make salad, layer greens with remaining ingredients. Add a bit of dressing and toss. Garnish with cilantro.
dressing adapted from Two Peas and Their Pod
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