I realize now that I was really pushing it Muffin-wise with two salad nights in a row (even though last night was a pasta salad). He actually did eat the chicken, the cheese, and the cucumbers from the salad, so I consider it a success. Plus, he liked the dressing. With this salad the time cruncher is the chopping of the salad ingredients. This is not an after-work recipe. This is a chop-it-all-the-night-before-so-it-can-be-assembled-after-work salad.
But…it didn’t heat up the kitchen, so it’s a win.
I, of course, didn’t follow the recipe exactly. I used Stubb’s sticky sweet barbecue sauce instead of Bull’s Eye Memphis sauce. I used a regular cucumber instead of an English one. I used grape tomatoes instead of cherry, and store-brand shredded cheddar for the cheese. Since I had planned-overs for the barbecue chicken Josh grilled the other day, I used some of that in the salad. And I arranged the salad Cobb-style in rows like I did Josh’s the other day, rather than layering it. Much nicer presentation for smaller amounts. Maybe if I were serving it at a potluck or a cookout, I would layer it.
Memphis BBQ Chopped Salad
Adapted from Kraft Recipes
1/4 cup Stubb’s Sticky Sweet BBQ sauce
1/4 cup Kraft Homestyle Ranch Dressing
6 cups chopped iceberg lettuce (about 1/2 head)
4 green onions, thinly sliced
1 cucumber, sliced thinly (I peeled stripes off so it had a neat dashed effect on the circumference of each slice)
2 cups grape tomatoes, halved
2 cups frozen corn, thawed, drained
1 1/2 cups shredded sharp cheddar cheese
2 1/2 cups diced barbecued chicken
Mix together barbecue sauce and ranch dressing.
On each plate, lay down a bed of lettuce. For Muffin, it was a thin layer. For me, it was a thicker layer. For Josh, I lay a nice thick bed. Arrange the toppings decoratively on the bed of lettuce (I did rows mostly, like Cobb Salad). Drizzle with dressing. Enjoy!
I should also note that after dinner Muffin harvested two tomatoes from the garden…one a Roma and the other is an underdeveloped beefsteak.
Here are some more shots of the chopped parts:
This recipe was Muffin Approved!
What is your favorite salad?