This is a wow of a salad that one would never guess
was made with leftovers!
I had 2 leftover boneless, skinless chicken thighs in the refrigerator,
that the “Chef” had grilled with BBQ sauce, the other night,
along with
1 ear of corn on the cob, and 8 asparagus spears
There was also a bag of romaine lettuce
and I had a few cherry tomatoes on the counter…
“I can make us chicken salads for dinner if that sounds good”
I said to HHjr
“Sounds good to me” he said
I also had the ingredients to make our favorite blue cheese dressing/dip
which would be perfect for the salad
I made the dressing early in the day to give the flavors a chance to blend
An hour before dinner time I put the corn in the oven* to roast
*I used the toaster oven since our wall oven isn’t working
Then about 30 minutes before dinner I put the chicken,
wrapped in foil, in the oven* to warm
and cooked the asparagus for 5 minutes in the air fryer
“I’ll fry some bacon” HHjr said,
“I want some anyway to make a breakfast sandwich tomorrow”
“Perfect!” I replied
All I had to do was put the lettuce on a plate,
chop the chicken and asparagus, cut the corn off the cob,
and slice the tomatoes
Dinner was ready!
It was really good, and neither one of us could finish it all!
BLT BBQ Chicken Salad with Corn & Asparagus
Ingredients
- 2 chicken thighs or breasts, grilled with BBQ sauce
- 1 ear corn
- 8 spears asparagus
- 4 slices crispy cooked bacon
- 6 cherry tomatoes
- romaine lettuce
- blue cheese dressing
Instructions
- Cook corn*
- Reheat chicken, wrapped in foil at 350 degrees for 20-30 minutes
- Cook asparagus until crisp tender**
- Place torn romaine lettuce pieces into large bowls or on plates
- Chop chicken and put on top of lettuce
- Cut corn from cob and add to salads
- Cut asparagus into 1 inch pieces and add to salads
- Add bacon pieces
- slice tomatoes and put on salads
- dress salads with blue cheese dressing
Notes
Here is the recipe for the blue cheese dressing
Fleming’s Bleu Cheese Dressing or Dip
Ingredients
- 1 cup quality mayonnaise like Duke's
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 6 oz bleu cheese, crumbled
- 1 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1 Tbsp sugar
- 1 Tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Combine all ingredients in a tupperware container or large jar, stir or shake well to combine
- Refrigerate for several hours to blend flavors
- Dressing will keep for 2 weeks in the refrigerator
Notes
You could also serve the salad with this dressing
if you don’t like blue cheese
Creamy Orange Vinagrette
Equipment
- 1 glass jar
Ingredients
- 1/2 cup olive oil
- 1 Tbsp apple cider vinegar
- 3 Tbsp mayonnaise
- 2 Tbsp orange juice
- 2 Tbsp real maple syrup
- 1 tsp Dijon mustard
- salt & pepper to taste
Instructions
- Combine all ingredients in a glass jar
- Put top on jar and shake well to mix the dressing
- Store in the refrigerator
- Makes about 3/4 cup
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
Between Naps on the Porch / Turn About Tuesday
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts