Is something missing? Add chopped green onion, fresh avocado and shredded Parmesan cheese to this delicious salad! Want to save time? Use pre-cooked chicken strips.
boneless skinless chicken breast halves or pre-cooked chicken strips
1/4
cup
mayonnaise
pepper to taste
8
cups
torn salad greens
1
large tomato, chopped
1
hard cooked egg, sliced
6
slices
bacon, cooked and crumbled
2
tablespoons
sundried tomatoes, finely chopped
Directions:
Combine 1/2 cup mayonnaise, barbecue sauce and lemon juice in a small bowl and refrigerate.
Brush chicken with 1/4 cup mayonnaise; sprinkle with pepper. Grill for 5 to 7 minutes, then flip over using tongs and grill for 5 to 7 minutes longer or until a thermometer reads 165 degrees F. Cool slightly and cut into thin strips. To cut down on cooking time, use pre-cooked chicken strips.
Place salad greens in a large serving bowl. Top with chicken, tomato and egg. Sprinkle bacon and sundried tomatoes over the top.
Serve with dressing.
If the weather isn't right for grilling, substitute a rotisserie chicken! Remove the skin and slice the breast meat into thin strips. Assemble the salad as directed.
Photo and food styling by Webstop
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