BBQ Chicken Chop Salads

Not all baby tomatoes are great ones. At the market, smell them; they should have a tomatoey smell, not an underripe, green, scent. It’s still a bit early for the great ones, but try your best!

The recipe doesn’t have instructions for grilled chicken, as I usually use leftovers, but here is what how I make it in case you don’t have a favorite way. I typically double the amount of chicken and eat half warm, and save the rest for a salad/wrap another night. To start, marinate the chicken in a mostly dry marinade of paprika, onion powder, garlic powder, salt, pepper, a bit of brown sugar and just enough avocado oil to help move things around. Preheat to medium high heat. Next, place the chicken on the grill and cook, flipping halfway through, until cooked through. Once done, remove the chicken from the grill and paint a small bit of bbq sauce on it while it rests. Eat warm or store in the fridge for up to five days.

My family loves the ranch dressing in this recipe and it’s not super spicy so kids will eat it!