Barbecue Chicken, Corn and Cheese Chopped Salad
During the grilling months we always have leftover barbecue chicken and corn on the cob hanging out in the fridge, and sadly it can often get tossed if we aren't in the mood for leftovers. This chopped salad utilizes both of those ingredients and is also completely yummy and pretty healthy. Chopping your salads lets the flavors combine nicely and also prevents you from getting huge bites of damp leaves. I don't know about you but that grosses me right out. This probably makes enough for two large salads.
2 grilled chicken breasts
2 heads of Romaine lettuce
2 tomatoes, seeds removed
1 handful of fresh cilantro
1 red pepper
1/2 cup corn kernels
1/2 cup shredded cheddar cheese
4 tablespoons reduced fat sour cream
1 tablespoon Frank's Red Hot Sauce
Coarsely chop the chicken, lettuce, tomatoes, scallions, cilantro and red pepper. Put all of the ingredients on a large cutting board and chop the bejeesus out of them using a large, sharp knife. Work in batches if you don't have the room on your cutting board. Once everything is chopped finely put it in a large bowl, stir in the corn, cheddar, sour cream and hot sauce. Serve immediately.
What's your favorite salad?