This is the perfect side or starter for a barbecue!
Yields 2 large or 4 small servings
2 cups cooked, diced chicken (like poached chicken)
Favorite barbecue sauce, to taste (store bought or homemade)
2 cups mixed salad greens
6 strips bacon, cooked and crumbled
3 hard-boiled eggs, peeled and crumbled
2 roma tomatoes, seeded and chopped
1 ripe avocado, cubed (or guacamole)
1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups fresh beans)
1 (15-ounce) can yellow corn, drained (or 1 1/2 cups fresh or frozen corn)
1 cup grated cheddar and/or monterey jack cheese
Favorite ranch and/or honey mustard dressing, to taste
Kosher salt and freshly ground black pepper, to taste
Toss the chicken with enough barbecue sauce to coat. Season with salt and pepper. (Chicken mixture can be heated under the broiler if you want it warm.)
Favorite barbecue sauce, to taste (store bought or homemade)
2 cups mixed salad greens
6 strips bacon, cooked and crumbled
3 hard-boiled eggs, peeled and crumbled
2 roma tomatoes, seeded and chopped
1 ripe avocado, cubed (or guacamole)
1 (15-ounce) can black beans, rinsed and drained (or 1 1/2 cups fresh beans)
1 (15-ounce) can yellow corn, drained (or 1 1/2 cups fresh or frozen corn)
1 cup grated cheddar and/or monterey jack cheese
Favorite ranch and/or honey mustard dressing, to taste
Kosher salt and freshly ground black pepper, to taste
Toss the chicken with enough barbecue sauce to coat. Season with salt and pepper. (Chicken mixture can be heated under the broiler if you want it warm.)
Pile the lettuce into a shallow serving bowl. Arrange the chicken, bacon, eggs, tomatoes, avocado, beans, corn, and cheese in thin rows over the lettuce. Season with salt and pepper over the ingredients.
Serve with sides of ranch dressing, honey mustard, and barbecue sauce. For easier serving (but less visual appeal), you can toss the salad with an equal amount ranch and barbecue sauce.
