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BBQ Chicken Chopped Salad
greek yogurt ranch dressing

Active: 25 Total: 25

This colorful salad features leftover BBQ chicken, fresh summer produce and crunchy bacon. We top it with creamy Greek yogurt ranch that is every bit as crave-worthy (but much lighter) than the original! 

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Proteins
Cuisines

Ingredients

Metric
Servings:
4
BBQ Chicken Chopped Salad:
  • Corn kernels, frozen or fresh (1 ear corn = ~1 cup / 165 g) - 2 cups
  • Bacon - 4 strips
  • Cucumbers - 1 , chopped
  • Tomatoes - 2 , chopped
  • Lettuce, boston or romaine - 6 oz , chopped
  • Avocados - 1 , chopped
  • Leftover BBQ chicken (from Mon) - 3 cups
Greek Yogurt Ranch Dressing:
  • Chives - 1 Tbsp , chopped
  • Greek yogurt, plain - 3/4 cup
  • Mayonnaise - 1 Tbsp
  • Lemon juice - 1/2 tsp
  • Dijon mustard - 1/2 tsp
  • Honey - 1/2 tsp
  • Hot sauce (opt) - 1/2 tsp

Prep

  1. Cook corn and bacon - Prep corn as directed. Heat a skillet over medium heat. Cook bacon until crisp, about 3 to 4 minutes on each side. Transfer to a cutting board. Add corn to hot pan and cook in bacon grease, just until tender, ~2 minutes. When bacon is cool enough to handle, crumble or chop with a knife. (Can be done up to 3 days ahead) 

  2. Make dressing - Chop chives. Whisk together chives, yogurt, mayonnaise, lemon juice, mustard, honey and hot sauce (if using). (Can be done up to 3 days ahead)

  3. Cucumbers / Tomatoes / Lettuce - Prep as directed. (Can be done up to 1 day ahead)

  4. Avocados - Prep as directed. 

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Make

  1. Reheat leftover chicken (from Monday) if desired.

  2. Whisk dressing and check consistency (if too thick, whisk in a very small amount of water; if too thin, whisk in a bit of mayonnaise until smooth). Season with salt and pepper.

  3. Assemble salads by topping lettuce with corn, bacon, cucumbers, tomatoes, avocados and chicken. Top salad with dressing and serve!


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