BBQ Chopped Chicken Salad

This meal is inspired by a recipe I got from my Deals to Meals subscription. This subscription has been a valuable resource for me. I have made my own adaptions because of my psychotic need to make everything fresh and nutritious. Make your own adaptions as needed. This is what I classify as a "restaurant salad." This kind of salad I can serve for dinner, and my husband (Mr. Meat and Potatoes) likes it.

Ranch Dressing (from scratch)

1/2 c buttermilk

1/2 mayo

1 Tbs white wine vinegar

1/2 tsp celery salt

1/4 tsp black pepper

1/4 tsp oregano

1/4 tsp chives

1/4 tsp parsley

1/4 tsp marjoram

1/4 tsp savory

1/4 tsp sugar

1/4 tsp onion powder

1/8 tsp garlic powder

Mix and chill. I make enough to last me through the whole week.

BBQ Sauce (from scratch)

3 cups ketchup

1 cup apple cider vinegar

1 cup Worchestershire sauce

1 cup Agave, Honey, or Brown Sugar

1 Tbs Mustard

Bring to a boil. Reduce heat to low and simmer for about 15 minutes stirring occasionally.

This is a lot of BBQ sauce. It will last in the fridge for a few weeks so plan another meal with BBQ sauce or half the recipe.

Assemble any of the following on a plate:

Romaine Lettuce chopped

Radishes

Carrots

Tomatoes

Green Onions

Black beans

Corn

Red Pepper

Add:

Chopped Chicken (cooked- the amount is up to you, I usually make 2 breasts for 4 people)

Cheddar Cheese

Tortilla Strips ( I like Nana's tortilla strips found near the deli)

Drizzle:

Ranch Dressing

BBQ Sauce

Enjoy!