Barbeque Chicken Salad

OK, it’s been a while since I’ve posted a recipe. We have had a busy summer! The kids are back in school now and life is starting to get back to normal.

Barbeque Chicken Salad – a great way to use up leftover BBQ Chicken.

We had friends over last weekend and one of the things we cooked was BBQ chicken. I tend to over-buy (I am always worried there won’t be enough for everyone!), so we have a refrigerator full of BBQ chicken. Last night I decided to make a barbeque chicken salad. I’ve had these before at restaurants, and this turned out very tasty.

Ingredients

  • BBQ Chicken (roughly chopped, or cut in strips)
  • Lettuce (Use what you like – I used a butter lettuce blend)
  • Carrots (roughly cut)
  • Red Pepper (chopped)
  • Green Onion (chopped)
  • Corn (See my note in the directions)
  • Tomatoes (chopped)
  • Avocado (cubed)
  • Ranch Dressing (Anyone have a homemade recipe to share? I used a packet of Hidden Valley seasoning for this salad)
  • Extra BBQ Sauce

Directions

Add lettuce to salad bowl. Top with veggies. (Feel free to use whatever veggies you have on hand or you enjoy, this list is what we chose to use.)

If using leftover chicken, re-heat. Mix extra barbeque sauce with the warm chicken pieces for a nice coating. Add to salad. Top with ranch dressing and mix everything together. Enjoy!

Note: We used fresh corn-on-the-cob, so I had to cook it first. In case you need directions: Boil a pot of water, add the shucked corn, sprinkle in a little salt to bring out the sweetness, and boil for 11 minutes (my dad says that is perfection). Let the corn cool a bit and then cut off the kernels for the salad. I think grilled corn-on-the-cob would also have been tasty.

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Greek Pasta Salad

I ran across this recipe by accident last week (courtesy of the family kitchen blog) , just in time for a gathering with friends last weekend. This was delicious! No cooking required, except the pasta.

We made a big batch, it was delicious! The olive oil, lemon juice, and oregano dressing was perfect.

Now, this recipe says it serves 6 – 10 people, with only one cup of uncooked pasta. That must mean as a side. This dish has so much going it could serve as a main course.

I upped the quantity quite a bit, we had a gathering of 6 families, and of course made a minor change or two. I will put in quantities where I know them, I eyeballed a few things (which if you know me, this is a miracle of sorts).

Ingredients

  • red onion, sliced thin (you decide how much you want)
  • 1/2 English cucumber, cut into chunks [I used 1½ cucumbers]
  • 3-4 Roma tomatoes, cut into chunks [I used grape tomatoes cut in half; almost a whole pack.]
  • 1 red, orange or yellow pepper, cored and cut into chunks [1 red, 1 yellow]
  • 1/2 cup Kalamata olives [eyeball, I used ½ Kalamata olives and ½ California black olives for this crowd]
  • 1/2 cup cubed or crumbled feta [eyeball this one]
  • 1 cup dry rotini or other chunky pasta shape [I cooked about 4 cups dry, almost a pound]
  • 1/2 cup Italian parsley, chopped (optional) [eyeball]
  • juice of 1-2 lemons [3 lemons]
  • extra virgin olive oil (EVOO), to taste
  • 1/4 tsp dried oregano, crumbled or 1/2 tsp fresh oregano, minced [eyeball]
  • salt and pepper to taste

Cook the pasta according to package directions; drain well and rinse under cool water to stop it from cooking. [I tossed with some EVOO at this point, and then started cutting my vegetables and adding to the pasta, as I wasn’t sure exactly how much of each I needed.]

Combine the vegetables, olives, feta and pasta and toss well. Start dressing it with the juice of 1 fresh lemon, add a glug of olive oil, oregano and salt and pepper. Toss again, and taste to see if you need more lemon, oil or seasoning. Keep chilled until ready to serve, and toss again just before serving.