BBQ Chicken Chopped Salad


I think I’ve mentioned that I’m not a huge fan of left-overs? I just find it boring to eat the same thing over and over, again. But, I’m also not a fan of wasting perfectly good food. Since I’m often preparing meals for myself, I’m now making it a challenge to create a new item from my left-overs. Sometimes, it’s an epic fail (pizza grilled cheese sandwich).

This time, however, I think I hit a home run. I had Corn Salsa Salad (no avocado, no dressing) in the refrigerator from the other night, and I wanted to make a nice salad for my lunch with Cara and the kids. Add BBQ spice rubbed/grilled chicken, crunchy romaine and jicama and a simple dressing…delicious!

BBQ Chicken Chopped Salad
Recipe Type: Salad, Main Course
Author: A Passionate Plate
Serves: 4
This is a great way to use left-over Corn Salsa Salad (as long as it hasn’t been dressed and there is no avocado in it).
  • About 3 cups of left-over Corn Salsa Salad
  • 1 cup fresh avocado, diced
  • 1 cup jicama, diced
  • 1/2 cup Ranch Dressing
  • 1/4 cup BBQ Sauce
  • 1 BBQ spice rubbed/grilled chicken breast, diced
  • 1/2 cup cherry tomatoes
  1. Stir together the Corn Salsa Salad, jicama, and fresh avocado in a large bowl.
  2. In a small bowl, whisk together the Ranch dressing and BBQ Sauce.
  3. Lightly dress and toss the salad.
  4. Top with diced chicken, tomatoes and a drizzle of BBQ sauce.


One comment

  1. […] that the corn bread gets good and crispy, just like the corn dogs you get at the fair. Served with BBQ Chicken Chopped Salad, Strawberry Limeade and Strawberry Ice Cream Shortcake Towers, I’d say lunch was a […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.