BBQ Chicken Chopped Salad with Corn and Avocado

• 4 cups mixed greens, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1 cup cooked corn kernels
• 1 avocado, diced
• 1 cup BBQ shredded chicken
• 1/4 cup crumbled feta cheese
• 1/4 cup cilantro, chopped
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Steps

1. 1 In a large bowl, combine mixed greens, cherry tomatoes, red onion, corn, and avocado.
2. 2 Add BBQ shredded chicken and feta cheese, gently toss to combine.
3. 3 In a small bowl, whisk together mayonnaise, apple cider vinegar, lime juice, honey, salt, and pepper to make the dressing.
4. 4 Pour the dressing over the salad and toss until well coated.
5. 5 Sprinkle with cilantro before serving.

Equipment

• Large mixing bowl
• Cutting board
• Chef's knife
• Whisk

Variations

• Add crispy bacon bits for extra crunch.
• Toss in some roasted sweet potatoes for a heartier option.

Substitutions

• Substitute BBQ chicken with rotisserie chicken for convenience.
• Use Greek yogurt instead of mayonnaise for a lighter dressing.

Pairings

• Cornbread muffins
• Fresh fruit salad

Nutrition

Tips

• Use leftover grilled chicken for a smoky flavor boost.
• For a vegan version, replace chicken with black beans and feta with vegan cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Best served fresh.

Freezing: Does not freeze well due to the texture of the greens and avocado.

Serving Suggestions

• Serve with warm tortilla chips on the side.
• Pairs well with a chilled glass of white wine or a sparkling water with lime.

FAQ