It’s Secret Recipe Club Day!
This month, I was assigned Deb’s blog, Cooking on the Front Burners. Deb loves experimenting in the kitchen and trying mew recipes!
I’ve actually been following Deb’s blog for quite some time, and still I managed to miss this amazing salad recipe!
I decided to choose a salad because I have some major spring fever (Hi spring, remember us? Still waiting…) Though spring must have arrived somewhere, because a bunch of lovely fresh vegetables are starting to show up in the grocery stores again! Hooray!
I even super went all out on this salad and used dressing! If you’ve been around for awhile, you might have noticed that I usually shun dressing (I really only like a very tiny bit) and load up on cheese and avocado instead!
I loooooved the dressing! I had to switch up the recipe and add some bacon because…bacon. Yum.
Thanks for a fantastic summery recipe, Deb!
BBQ Chicken Salad
Adapted from Cooking on the Front Burners
Honey BBQ Ranch Dressing
¼ cup ranch dressing
¼ cup BBQ sauce
¾ tsp honey
Dash of freshly ground black pepper
1 (6 oz) bag fresh spinach or spring greens
½ cup sweet corn
½ cup beans, drained & rinsed (black or kidney)
½ red bell pepper, chopped
1 cup cooked chicken, diced
½ large avocado, diced
¼ large cucumber, diced
3 slices bacon, cooked crisp & crumbled
¼ cup shredded cheddar jack cheese
In a small bowl or measuring cup, whisk together the dressing ingredients and set aside.
Divide the spinach and all of the fixings between two large salad bowls. Drizzle with Honey BBQ Ranch Dressing.