BBQ Chicken Salad
Using leftover BBQ chicken makes this healthy dinner salad a quick and easy weeknight meal.
Servings: 2
Ingredients
The Salad
- 4 pieces BBQ chicken (thighs and/or legs)
- 1/2 tsp olive oil
- 3 mini sweet peppers, diced
- 1/2 small yellow onion, diced
- 2 ears fresh sweet corn, cooked and cut off the cob
- 4 handfuls salad greens (we used baby spinach, baby arugula, and romaine lettuce
- 1 small fresh tomato, diced
- black pepper, to taste
- 1/4 cup cheddar cheese, shredded
- 3 Tbsp ranch dressing
- 1 Tbsp BBQ sauce
- 1 Tbsp pickled radishes, optional * See below
Pickled Radishes
- 6-8 radishes, thinly sliced
- 3/4 cup white wine vinegar
- 1/4 cup water
- 1 tsp kosher salt
- 6 whole black peppercorns
- 2 garlic cloves, minced
- 1 tsp granulated sugar
- 1 tsp cumin
Instructions
The Salad
- In a stockpot, bring enough water to a boil for the two ears of corn. Put the corn into the pot and boil for about 10 minutes until done. Remove from water and set aside to cool. When cool, cut it off the cob.
- Debone the chicken meat, (you can opt to either discard the skin or use) and dice it into bite-size pieces.
- Preheat a cast-iron skillet with the olive oil. and saute the diced sweet pepper and yellow onion on medium heat. When done, turn heat to low and stir in the chicken pieces and the corn you cut off the cob. Stir to combine and heated through.
- For the salad dressing, mix the ranch dressing with the BBQ sauce and voila - BBQ Ranch Dressing. Sometimes I make my own ranch, sometimes I don't. Whatever you do is fine.
- Assemble your salad! Put the mixed greens on two plates. Top with the chicken, corn, and onion/pepper mixture. Toss the diced tomato on, and put black pepper over salad. Top with shredded cheddar cheese, BBQ ranch dressing, and pickled radishes.
Pickled Radishes
- Thinly slice the radishes and place them in a glass bowl or jar. Add all of the other ingredients in a saucepan and heat through - mainly just to dissolve the sugar and kickstart the black pepper and garlic infusion process. Refrigerate for at least a few hours before eating, and eat within a few days. Remove black peppercorns prior to serving. These are great on fish tacos, salad, hot dogs, and more!