If you’re like me, you struggle with what to cook in the heat of summer.
I say it’s time for Salads, Salads, and more Salads! Although I enjoy a good chicken salad (you know the one with real mayo, grapes & mandarin oranges), I’m looking for ways to use all the great produce available this time of year. One of my all time favorite salads is Bobby Flays BBQ Grilled Chicken Salad. Like any hard core “foodie” I’ve made this recipe my own by changing up a few things. Don’t get me wrong, his recipe is amazing – it’s just a foodie thing if you know what I mean!
My version: DeeAnn’s BBQ Chicken Salad , serves 4
4 boneless chicken breasts
Unleash Your Inner Foodie BBQ Chicken Rub
brush chicken breasts with a little olive oil and liberally sprinkle on the BBQ Chicken Rub. Pat the rub on the chicken. Grill over medium – high heat until done. Cover with foil and set aside while you grill the veggies.
Veggies: zucchini, summer squash, red onions, grape tomatoes.
cut zucchini & squash into 1/4 inch slices, sliced red onion into 1/4 inch rings, leave tomatoes whole. Brush all veggies with olive oil, season with kosher salt & fresh ground black pepper. Place in a grill basket and cook until charred and still al dente. Remove from grill and assemble the salad.
Lettuce: I like to use a mix of baby spinach and romaine. You can assemble individual salads, I like to serve platters of food so I assemble one large salad on a white platter – it makes a powerful presentation! Place lettuces in the middle of your platter, arrange the grilled veggies over the lettuce, and place slices of grilled chicken down the middle. Drizzle with the buttermilk dressing and serve the remainder on the side.
Bobby’s BUTTERMILK DRESSING:
1/4 cup sour cream, 3/4 cup buttermilk, 2 cloves garlic, finely chopped, 3 tablespoons finely chopped red onion, 2 tablespoons fresh lime juice, 1/4 teaspoon cayenne pepper, Salt and freshly ground pepper, mix all ingredients and drizzle over your salad – totally yummy!
Check out these recipes for additional inspiration!