This is one of two go-to salads we eat all the time. It is easy to make, full of flavor, and appeals to virtually every palate. It’s also filling. Nothing is more disappointing in my book than getting up from a meal feeling unsatisfied.
I made fancy stripes of ingredients for the photographed salad that is overflowing it’s plate. In my house we eat salads in bowls. I chop all ingredients into bite sized pieces and toss everything except for the dressing. This makes getting a bit of everything in one bite possible, which is important when eating a salad. As always, substitute your favorite veggies, tortilla strips, etc.
Makes 2 meal sized salads.
1 large chicken breast
3/4 cup of barbeque sauce (I used my peach bbq sauce)
1/2 cup chopped fresh cucumber
1/4 cup diced red bell pepper
1/4 cup black beans
1/4 cup diced red onions (soak these in cool water for 10 minutes if too strong)
1/2 cup diced avocado, salted
1/4 cup fresh corn (I usually do raw, just sliced off the cob, but leftovers work great, too)
1/2 cup shredded cheddar cheese
4 cups fresh baby spinach
- Heat grill pan over medium high heat.
- Add chicken breast, cover with 1/4 cup bbq sauce, cover and cook for 3 minutes. Meanwhile, prep veggies.
- Flip chicken breast, top with another 1/4 cup bbq sauce and cook for another 3-4 minutes or until cooked through. Dice into bite sized pieces.
- Toss baby spinach with veggies and chicken. Drizzle with remaining bbq sauce and devour.
- Let me know what ingredients you like to add to your salads.