Greetings! When we use the grill, it is always with charcoal. We don’t like gas. That being said, when we do BBQ we don’t like to waste the coals leftover after grilling whatever we are having for dinner that night, be it, hamburgers, steaks, London Broil etc. So I always cook up something else, after or along with whatever we are planning for supper. Usually I grab about a half dozen chicken breasts from the butcher counter and butterfly them so they are thin. They cook up quick and I pop them in the fridge for other meals quick.
This is one of those times when I had a bunch of chicken in the fridge just waiting to be turned into something yummy. This salad was the perfect answer. Grilled chicken and whatever you have in your produce drawer or fruit bowl! I used the chicken along with some carrots, celery, grapes, red bell pepper, pecans, red onions, Persian cucumbers and dried cranberries.
I made a creamy version of my favorite poppy seed dressing to go on top of this amazing creation and it was the perfect sweet and tangy finish. Serve the dressing on the salad or on the side. My daughter Molly prefers to dip each fork full into the dressing instead of drowning her salad like I do. To each their own!
So I hope this inspires you to make a great tasting salad for lunch or supper some time soon. I also hope the next time you fire up your charcoal grill you think ahead and toss on something else to have on hand so you don’t waste that good heat on just marshmallows. Get all you can out of that bag of charcoal! It’s not so cheap anymore!
I hope you try this and I hope you love it!
Happy Eating!
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