Summertime Salads

Its hot. Its humid and there is no way in HE double hockey sticks I am cooking indoors.

I cook on the grill constantly when the weather is hot. We eat a lot of super salads. Basically pick a protein whether it be poultry, seafood or beef and build a salad around it. The choices are endless and our kids love them. Lots of seasonal choices can add a lot of interest to a salad!

This week we enjoyed a BIG chicken salad. Enough to feed 8 ppl with enough for leftovers to take to work the next day.  I used a rub I have been enjoying lately Bub-ba-Q all purpose rub.



  • 6 boneless skinless chicken breasts
  • 3 bunched romaine washed  chopped
  • 1 can black beans rinsed and drained
  • 1/2  small red onion thinly sliced
  • 2 cups frozen corn thawed
  • 3 scallions finely chopped
  • 1 cup shredded old cheddar
  • 3 tomatoes chopped
  • 2 green peppers chopped
  • 2 cups torn baguette or croutons
  • 1/2 cup BBQ Rub
* Pulse all dressing ingredients in a small food processor until smooth and creamy
  • 5 roasted red peppers
  • 1/3 cup apple cider vinegar
  • 1 cup olive oil
  • 2 tablespoons minced garlic
  • 1 tsp ground mustard
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ground chipotle
  • 1/2 tsp salt
  • 1/2 tsp pepper
Sprinkle rub on chicken breasts. Grill breasts on medium high heat until the internal temperature is 165F.  Set aside lightly tented to rest. Layer a large platter with the lettuce, beans, cheese, tomatoes, corn, onion, scallions, croutons and green pepper.  Slice the chicken breasts and add to the top. Drizzle with dressing and serve.. …….  Super simple and an easy fix to beat the heat !


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