Perfect with leftover BBQ chicken, try this combination paired with a fresh grilled flatbread pizza. And let the long weekend begin!
Recipe by Candice Kumai
Serves: 6
Ingredients:
For vinaigrette
2 tablespoons olive oil mayonnaise
1 tablespoon olive oil
2 tablespoons lemon juice
1 teaspoon smoked paprika
1/4 teaspoon sea salt
For salad
4 cups Romaine lettuce, finely chopped
2 cups leftover BBQ chicken, skin removed, finely chopped
2 tomatoes, diced
1 ear grilled corn, shaved
1 avocado, cubed
2 tablespoons feta cheese
2 tablespoons cilantro (optional)
Directions:
1. In a large mixing bowl, whisk together all vinaigrette ingredients until smooth.
2. Add lettuce, chicken, tomatoes, corn, avocado, and cilantro to bowl. Toss to combine with dressing.
3. Divide salad onto plates. Top each serving with feta and cilantro, if using.
About Candice Kumai A regular contributor to The Today Show, GMA, The Cooking Channel and Food Network, Candice Kumai is a professionally trained chef and has authored several cookbooks including Pretty Delicious and Clean Green Drinks. Her work has also appeared in Women’s Health, Shape and Men’s Fitness.
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