Leftover BBQ Salad (Edit recipe)

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Some of my favorite salads are made the day after a BBQ! It’s so simple to throw together and can certainly be changed up depending on what you have on hand! Save this and try it after your next BBQ.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

Serves: 2

Ingredients

2 whole Boneless Skinless Chicken Thigh, grilled (any chicken or steak you have leftover!)
3 cups Romaine Lettuce
0.5 cup Cucumber, chopped
0.25 cup Flat Leaf Parsley, finely chopped
0.5 cup Tomato, diced
3 whole Green Onion (Scallion), chopped (about 1/4 cup)
1 whole Corn, cut corn from cob

Dressing

0.75 cup Plain Greek Yogurt
0.25 cup Homemade Mayo (click for recipe), or mayo of choice
3 Tbsp Lemon Juice
1 tsp Chipotle Powder
1 tsp Chili Powder
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Ground Cumin
0.5 tsp dried Dill, or fresh!
0.5 tsp Sea Salt
2 Tbsp Water, To thin out

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add all chipotle dressing ingredients to a small bowl, mix and store in the fridge.
Chop up all salad ingredients and add to a large bowl.
Add dressing and mix.

Notes

After drenching salad with dressing, top with a little bit of BBQ sauce if you like! Feel free to use all greek yogurt instead of mayo for the dressing!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	297
Fat:	9 g
Carbohydrates:	20 g
Protein:	35 g
Cholesterol:	13 g
Sodium:	866 mg
Fiber:	6 g
Sugars:	10 g
Calculated per serving.