I have loved Barbecue Chicken Salad ever since I had California Pizza Kitchen’s version years ago my Mom brought some home from her lunch because there portions are humongous and I was like What What! so my love of Barbecue Chicken Salad began and then my Mom took me to California Pizza Kitchen and the whole love affair was clinched! I make kind of a simple version that does not include the wonderful crunch of jicama and its a lot more frugal and I won’t bore you with the step by step because I take lots of shortcuts on this one because I love to serve this as a Sunday night meal so I can relax most of the day and not work too hard on dinner once the lovely gardening weather begins!
- This Is The Shortcut…..I start with leftover rotisserie chicken from Costco (yes I know not the healthiest choice but this is one I make when we start getting busy around our Lil’ Suburban Homestead you could cook up some of your own chicken too. if you don’t like the shortcut
- I peel all of the chicken off the bird I can and let set in fridge for a couple of hours
- I heat up a cast iron skillet put in a teaspoon or two of olive oil and I add the picked chicken
- I then add 2 tablespoons of my favorite bq sauce or it can be home made which I make sometimes in the summer once it is all cooked up and cooled a bit throw into the salad bowl ( I usually add the chicken and cheese at the very end)
- Once we get to the veggies other than the corn I wash all of them before i begin chopping!
- I thaw about a cup or two of frozen corn (throw it in the salad bowl)
- chop up half a red onion throw it in the bowl
- Chop up about 4 to 6 sweet peppers throw them in the bowl
- Chop up about 1 to 2 Romaine hearts (your taste on this one) and they go into the salad bowl
- Chop up 2 tomatoes to your liking in my case these were heirloom we purchased locally and toss into the bowl
- Toss in a cup of Reduced Fat Shredded Mexican Cheese
- You need a big salad bowl! 🙂
I served the salad with fresh italian bread from a local bakery and guacamole and yogurt ranch dressing which is much lower in fat! You could add jicama too that would make it very authentic and another addition that would be nice that I excluded in this version is black beans cooked with garlic and cumin. I hope you all have an amazing week and just know when you take the time to stop by our Lil’ homestead I am so very appreciative! Oh and I absolutely love your comments nothing makes my day like your comments 🙂
Enjoy!
Fondly,
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Sounds delicious! I’ve never heard of it before. 🙂 I was thinking along the lines of chicken salad for a sandwich when I read the post and thought it sounded weird…but weird can be good sometimes too!
Thanks for sharing your recipe!
Lisa Lynn I guess I should have said its a chopped bq chicken salad anyways it is amazing! I love it wish I had some more! A great menu spicer upper ha ha is that a word?
Sounds like a great idea. Going to send this to my Evernote for a something interesting to try!
I love Evernote too! Let me know what the fam thinks when you do I would love to hear about it….:)