For a while I wrote a fun series of posts on Babble called “3 Kids, A Mom & a Kitchen.” For one of the article the girls and I made a super tasty Barbecue Chicken Salad recipe. I just clicked through to link to that recipe for today’s weekly menu and discovered that Babble did a website update, which means the captions that had the recipe included are missing! So, I’m reposting the recipe here, for posterity’s sake. Well, actually, mostly for my sake so I can have the recipe handy. 😉

This is one of those recipes that’s not really a recipe – no measurements necessary and feel free to add or omit ingredients at will. I pretty much stole the idea for this salad from a restaurant called Croutons. Enjoy!

Barbecue Chicken Salad

 

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Adapted from a dish served at a restaurant called Croutons

Author: Jane Maynard

Ingredients

• Grilled chicken breast
• Barbecue sauce
• Romaine lettuce, chopped
• Shredded cheese, cheddar or mozzarella
• Canned black beans, rinsed and drained
• Canned corn
• Chopped tomato
• Cornbread croutons (if I can find these at the store I toast cubed cornbread in the oven until crispy)
• Chopped Granny Smith Apples
• Ranch dressing

Instructions

1. Shred grilled chicken and toss in barbecue sauce to coat.
2. Toss everything together and serve with ranch dressing. Voila!
3. No set amount for ingredients - plan for about ½ chicken breast per person and adjust ingredients as necessary for the size of the salad!

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