BBQ Chicken Chopped Salad
maple-mustard dressing

Name: BBQ Chicken Chopped Salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 strips Bacon; 1 Cucumbers, chopped; 2 Tomatoes, chopped; 6 oz Lettuce, boston or romaine, chopped; 1 Avocados, chopped; 3 cups Leftover BBQ chicken (from Mon); 1 Tbsp Chives, chopped; 1 Tbsp Maple syrup; 2 tsp Dijon mustard; 2 tsp Red wine vinegar; 1/4 cup Cooking oil

Active: 25 min Total: 25 min

Original GF Paleo Vegetarian

This colorful salad features leftover BBQ chicken, fresh summer produce and crunchy bacon. We top it with a maple-mustard dressing that highlights all those sweet-tangy BBQ flavors!

Dependency

BBQ Chicken Stuffed Portobello Mushrooms

Ingredients

Metric

Servings:

BBQ Chicken Chopped Salad:

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

Maple-Mustard Dressing:

Chives - 1 Tbsp , chopped
Maple syrup - 1 Tbsp
Dijon mustard - 2 tsp
Red wine vinegar - 2 tsp
Cooking oil - 1/4 cup

Prep

Cook bacon - Heat a skillet over medium heat. Cook bacon until crisp, about 3 to 4 minutes on each side. Transfer to a cutting board. When bacon is cool enough to handle, crumble or chop with a knife. (Can be done up to 3 days ahead)
Make dressing - Chop chives. Whisk together chives, maple syrup, mustard and vinegar with oil. (Can be done up to 3 days ahead)
Cucumbers / Tomatoes / Lettuce - Prep as directed. (Can be done up to 1 day ahead)
Avocados - Prep as directed.

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Make

Reheat leftover chicken (from Monday) if desired.
Whisk dressing. Season with salt and pepper. Assemble salads by topping lettuce with bacon, cucumbers, tomatoes, avocados and chicken. Top salad with dressing and serve!

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