Grilling season is here! We here at Positive Kitchen look forward to this season every year and fire up that grill whenever we can. Not only is it delicious, it makes summer really feel like, well, summer. Some of our favorites are salmon (we’re true Seattleites), chicken and veggies.
This creamy and colorful salad is a favorite in part because it’s so easy – just throw an extra chicken-breast on while you’re grilling and rest is just adding in your favorite veggies. Feel free to follow the recipe exactly how we have it below, or with other salad favorites such as chopped green onions, artichoke hearts, etc. You can use any kind of chicken for this salad as well.
Chili chicken salad
1 head lettuce, torn into bite-size pieces
1 cucumber, sliced
1 cup cherry tomatoes
1 red pepper, cut up
1 avocado, chopped
2 cups cooked chicken, shredded
1 can kidney beans, drained
½ cup sliced black olives
1 cup broken tortilla chips
½ cup egg-free, soy-free vegannaise (or mayonnaise if you can eat eggs)
¼ cup ketchup
1 teaspoon chili powder
½ teaspoon garlic powder
Stir dressing ingredients together in small bowl.
// What’s your favorite thing to throw on the grill? Collaborate with us in the comments below!