BBQ Chicken Salad

The days are longer, the sun is shining, and I feel summer coming! I love summer food. The barbecues, the watermelon, salads, the popsicles, did I mention watermelon?  A family favorite of ours is BBQ chicken salad. It is incredibly fast, delicious, and screams summer.

Start off with 4 chicken breasts marinated in the Gresham Family Marinade (see this post) for at least an hour or two, but overnight is also great.

Place the marinated chicken on the hot grill and cook for about 5 minutes and then flip and cook for another 5 minutes. Chicken cooks quickly so watch it closely. As the chicken becomes close to being done, brush on your favorite bbq sauce on each chicken breast (about 1 tablespoon per chicken breast). Move to the top rack and let sit for 3-4 minutes until the sauce glazes the top.

Remove chicken and allow to cool for a few minutes. Chop into bite size cubes.

Now it is time to layer the salad. Chop and wash one head of romaine lettuce. I used just romaine lettuce but a mixture of romaine and iceberg would also work here.

Chop your desired toppings. Our favorites are: tomatoes, cucumbers, avocado, red pepper, hard boiled eggs, and radishes.

Add a bed of lettuce to a plate and top with chopped veggies and chicken.

Drizzle on your favorite dressing or this delicious homemade "ranch" dressing (my recipe is dairy free, sugar free, and preservative free; see below).

For the younger crowds that may not be a salad fan (like my three year old), serve as a deconstructed salad with the dressing on the side. They will love the fun finger food to dip, and what three year old doesn't like dipping?

Happy Summer!

BBQ Chicken Salad
serves 4


4 marinated chicken breast
1/4 cup bbq sauce
1 head romaine lettuce, washed and chopped
2 tomatoes chopped
1 cucumber chopped
1 avacado chopped
1 red pepper sliced or chopped
2 hard boiled eggs, chopped
4 radishes thinly sliced 
*other veggie toppings or grated cheese optional

1. Place the marinaded chicken on the hot grill and cook for about 5 minutes and then flip and cook for another 5 minutes. Chicken cooks quickly so watch it closely. As the chicken becomes close to being done brush on your favorite bbq sauce on each chicken breast (about 1 tablespoon per chicken breast). Move to the top rack and let sit for 3-4 minutes until the sauce glazes the top. Remove chicken and allow to cool for a few minutes. Chop into bite size cubes.

2. Add a bed of romaine lettuce to each plate and top with chopped veggies, hard boiled eggs, and bbq chicken. Drizzle with your favorite dressing or homemade ranch.

Gresham Family Marinade

3/4 cup olive oil
2-3 tablespoons red wine vinegar or rice wine vinegar
1/4 cup soy sauce, Braggs Liquid Aminos, or coconut aminos
3-4 tablespoons honey
2 green onions finely chopped
1-2 tablespoons fresh ginger or 2 teaspoons ginger powder
6 cloves garlic, minced

Mix all ingredients together and pour over steak, fish, chicken, or veggies. Refrigerate for at least 4 hours, but best overnight. 

Homemade "Ranch" Dressing

1 cup mayonnaise 

2/3 cup boxed coconut or almond milk

1/2 teaspoon white vinegar

1 1/2 teaspoon dried parsley

1/8 teaspoon dried dill

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon dried chives

1/8 teaspoon black pepper

1/4 teaspoon seasoned salt

1/4 teaspoon dry mustard

Combine the mayonnaise and coconut or almond milk and whisk until smooth. Add vinegar and all seasonings and stir to combine. Cover and refrigerate for at 2 hours before serving.