I could literally eat BBQ sauce on almost anything. I put it on salmon, steak, hamburgers…the list could go on! So it’s no surprise that I put it on salad. One of my favorite salads to eat out is the BBQ chicken salad at California Pizza Kitchen so I decided to recreate one for Doug and I at home! It’s such an easy dish to make and even Doug liked it and he’s not that into salads. I also wanted to mention a new favorite romper (surprise, surprise yet another romper;) It’s from the Jessica Simpson Collection and has been perfect for this hot summer weather we’ve been getting here in SoCal. I love the crochet detailing at the bottom and of course how it’s off the shoulder!
BBQ Chicken Chopped Salad With Corn, Feta + Avocado
2 cups lettuce, chopped
2 chicken breasts
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup bbq sauce
2 cups fresh arugula, chopped
1 pint grape tomatos, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled
*I cooked two chicken breasts for 22 minutes in the over after covering them with pepper and bbq sauce. They came out really tender and perfect to top a salad!
Here’s a few of my favorite rompers under $25!