BBQ Chicken Salad…quick and easy

As I ate a bit of leftover chicken salad for lunch today, I got inspiration for the last of the three “4th-themed” recipes for this week. It’s really a riff on “Jen’s Delicious (and totally adaptable) Chicken Salad,” but with a twist to give you an easy way to use up any leftovers from grilled or smoked chicken. Serve this on croissants - if they’re sourdough, so much the better, but who’s got time to make sourdough croissants the week of July 4th? Not me! This’ll be the week to grab the Aldi special and give God thanks that we USUALLY do it better! We’re living in the real world, right?

Turns out I didn’t have apples OR pears, but that’s the beauty of this salad! Clementines left from yesterday’s grad dinner? Why not?

BBQ Chicken Salad

2 C leftover smoked chicken, cut into bite-sized pieces

1 apple or pear, chopped

1 green onion, sliced

1 handful raisins, dried cranberries, or dried cherries

1/4 cup feta or swiss cheese

1 /4 cup toasted pecans

BBQ sauce

Mix together the “dry” ingredients. Then add enough BBQ sauce to just bind the ingredients together. Let the ingredients “marry” in the refrigerator for at least 30 minutes before eating.

Enjoy, and Happy 4th!

Jen C.