Last night, I made a delicious BBQ chicken salad. Light, refreshing, healthy and yummy. What could be better? I wasn’t super hungry because I’d been to a cookout at Jenny’s earlier in the day (Michelle documented the event!.) But I still wanted to make what I had planned for Rick. Plus, I love a colorful dinner, don’t you?

BBQ Chicken Salad

— Lettuce/spinach/mix
— 3 medium-sized chicken breast
— Honey BBQ sauce
— 1 can sweet corn or corn shucked off cob
— 1 can drained black beans
— 1 ripe avocado
— 1 large red tomato
— 1 cucumber
— 1 cup grated cheddar cheese
— 2 servings fried onions
    *marinate onion slices in buttermilk for 15 minutes, then deep fry until crispy!

Homemade Ranch Dressing

— 1/2 cup mayonnaise
— 1/4 cup BBQ sauce
— 1 teaspoon dry ranch dressing seasoning
— salt & pepper sprinkles

*mix all together and save for when salad is done!

Directions: Marinate chicken in bag with BBQ sauce for at least one hour. Cook chicken until cooked all the way through. Cut up chicken into strips. Top the salad you’ve carefully separated into parts, as pictured above. Top with fried onions, dressing, and a sprinkle of cheese. Voila!