Oh, this barbecue chicken salad! Next to my all time favorite summer holiday supper (my dad’s AMAZING Coca-Cola Ribs, of course!) this is high on my list for Labor Day deliciousness. Tender and just the right amount of spicy grilled chicken, sweet corn and cherry tomatoes, creamy avocado, all tossed with ranch dressing and topped with some crushed tortilla chips for crunch. If we HAVE to celebrate the end of summer, this is the barbecue chicken salad to do it with. Ready for some summertime deliciousness? Let’s make it!
You didn’t think I was going to sit out the craze that is Mississippi Roast, DID YOU? Nope, not this girl. Anything that is beef and slow-cooked and shredded and taking Pinterest by storm is absolutely going to make an appearance on my table. And while my mama did the initial research by making the original version, I of course needed to mess with success just a teeny tiny bit. Meaning that I followed the lead of the version in the New York Times and switched out some of the packaged ingredients for some fresh ones. Meaning that I served it on a bed of polenta, because I will take any excuse to serve things on a bed of polenta. But overall, this is pretty close to the real thing, so with great thanks and admiration to the inventors of this deliciousness, here’s my spin on Mississippi roast. Let’s make it!
Things I am not shy about include the following: That I am totally willing to put bacon into pretty much anything, including all forms of dessert. That I keep a bag of puffed Cheetos in my house at all times in case of, you know, emergency. Puffed, not the crunchy kind. That every once in a while, it is okay to serve your family Frito Chili Pie for dinner, so long as you make them something super-healthy both the day before and the day after. And that there is a time and place for working KFC chicken into your fried chicken salad, and that if you do, your fried chicken salad is going to taste all kinds of magnificent.