The other weekend, we had family over and enjoyed some BBQ chicken for lunch. We had so much leftover, that TJ and I were determined to incorporate it into a dinner of some sorts… and since we’ve been on quite the salad kick lately, we opted for BBQ chicken chopped salads. It was full of flavor, hearty, and we liked it so much, we ended up making it on Monday night for dinner as well (and enough for Tuesday lunch…)….

And, as we approach the holiday weekend ahead, I also think it would make a great side salad for any get togethers you might have!

If you try it, I hope you enjoy and have a great day ahead!
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INGREDIENTS

Chicken Thighs, cooked in BBQ sauce (we use Primal Kitchen Golden BBQ sauce), then sliced
Quinoa (I cooked a cup and then kept the rest for leftovers)
Shredded Romaine
Romaine Lettuce (larger pieces)
Shredded Spinach (I just line spinach up, fold it over, and then slice)
Red Onion, Sliced
Canned Corn
Black Beans
Cherry Tomatoes
Diced Jicama
Diced Avocado
Cilantro
Trader Joe’s Creamy Vegan Dill Dressing (or a Primal Kitchen Ranch Dressing would work if you don’t live near a Trader Joe’s).

ASSEMBLY

Cook chicken however you enjoy it best- we opted for grilled BBQ chicken
Shred lettuce and toss into a bowl, add all ingredients, drizzle with dressing, toss, and enjoy!