The Recipes

BBQ Chicken Salad

Today was a way to use up some quick leftovers.  I had leftover yummy chipotle BBQ sauce from making ribs, and roasted chicken leftover from brick chicken.  You can always use up any leftovers this way, and go nuts with what you want in your salad - corn, beans, avocado, you name it.

BBQ Chicken Salad


- 1 c. leftover roasted chicken
- 1/4 c. BBQ sauce
- 2 c. fresh arugula
- a handful of thinly sliced red onion
- 6 cucumber slices
- 1 T. apple cider vinegar
- 2 T. olive oil
- salt
- pepper

In a small bowl, add the vinegar and whisk in the olive oil.  Season with salt and pepper.

Plate the arugula, with the cucumbers flanking the side and the onion scattered over the top.  Dress the salad with the quick vinaigrette you made.  Combine the chicken and bbq sauce - heat if you prefer - and scoop it on the side of the salad.  Couldn't be easier.