Grilled chicken is a summer staple. In my house, there is an 80% chance you will find leftovers in the fridge. Grilling a couple of extra chicken breasts is a great way to set yourself up nicely for some easy lunches later in the week. Add it to a stir fry, turn it into a gourmet sandwich, or cut it up as a salad topper, seen in this recipe here.
Most of the ingredients in this recipe will already be in your kitchen, with the exception of the most important one: the barbecue sauce. As much as I love Sweet Baby Ray’s, it simply doesn’t make the cut here. If you are a frequenter to the South, try and grab a bottle the next time you stop at a roadside barbecue joint. If not, check out specialty grocery stores that may carry regional products. Look for a sauce with a lighter consistency, with vinegar or water as a primary ingredient. Your sauce should also have some kick to it (chili peppers, habanero peppers, you get the idea). I used Jim’s Own Sauce (Hot) shown here.
What You’ll Need:
- 2 cups spinach
- 1/2 grilled chicken breast, chopped
- 1/4 corn, fresh or canned
- 1/2 avocado, sliced
- 2 tbsp. barbecue sauce (as dressing)
How To Do It:
This one is pretty easy: cut the chicken, cut the avocados, drain the corn, add the sauce.
Chop, stir, enjoy.