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!
One of the things I am trying to get better about is putting up recipes that are around the right time for things you might be celebrating in your house. In this case, I’ve got my eye on this upcoming Sunday, which is Cinco de Mayo. Cinco de Mayo is, of course, a celebration of Mexican heritage and history (although in my family we also know it as my brother and sister-in-law’s wedding anniversary. They got married in Ireland. What can I say…we are a tricky international group, my family). Anyway, here I am being all organized and offering you a completely inauthentic but very scrumptious recipe for cookie sheet bbq nachos to help celebrate the day.
Okay, so I know this particular dish is half novelty and half supper, but honestly, the whole thing made me just ridiculously happy, and how often can you say that about a Tuesday night supper? This all started with a trip to Costco, where the Southern husband (who THINKS he has more self-control than IRead More & Get the Recipe