Labor Day picnics are over and summer is nearly gone *sigh* but it’s not too late to enjoy this fresh take on a classic, simple salad. Prepare and serve chilled for a late afternoon lunch or serve it up warm for a light dinner that leaves room for dessert!

Ingredients

Barbeque Chicken (recipe below)

1-2 ears of fresh corn, shucked or 1 can of corn, drained

1 large handful cilantro, washed and chopped

4 cups arugula

4 cups romaine, washed and cut or shredded

1 cup shredded gouda cheese

1 pint fresh raspberries

¼ cup toasted sunflower seeds, shelled

2 avocados, sliced or cubed

 

These can be made in advance and refrigerated:

Barbeque Sauce (recipe below)

Creamy Dressing (recipe below)

Pickled Red Onions (recipe below)

 

Step 1: Prepare the Chicken

Barbeque Chicken

3 boneless, skinless chicken breasts

Sea salt, pepper, thyme, garlic powder, onion powder (to taste)

2 tbsp. olive oil

1 ½ cups homemade barbeque sauce

  1. In a bowl, combine chicken breasts, olive oil and seasonings to coat.
  2. Place seasoned chicken and barbeque sauce in a slow cooker on high for 3-4 hours. If you don’t have a slow cooker, use a roasting pan covered tightly with a lid or foil and roast, low and slow, 300° for 2-3 hours until tender. Remove chicken; reserving the sauce and juices.
  3. Let chicken cool slightly; using two forks or your fingers, shred the chicken and add back in with all the sauce.
  4. Transfer to an airtight container or serve warm immediately.

 

Step 2: Assemble the Salad
  1. Arrange arugula and romaine in a large, shallow salad bowl or platter.
  2. Arrange toppings on salad, as desired. If serving chicken warm, be sure to serve right away.
  3. Dress with creamy dressing and extra barbeque sauce, as desired.

 

Make ahead:

 

Creamy Dressing

½ cup mayonnaise

2 tbsp Dijon mustard

½ cup milk (or milk alternative)

1 tbsp black pepper

1 tbsp maple syrup

1 teaspoon garlic powder

1 tbsp lemon juice

Sea salt to taste

Whisk all ingredients together and store in mason jar or airtight container; refrigerate.

 

 

Raspberry Barbeque Sauce

2 cups ketchup

½ cup apple cider vinegar

½ cup raspberry jam (use low-sugar version if you like)

¼ cup molasses

2 tbsp spicy brown mustard

2 teaspoon smoked paprika (optional for a smoky flavor)

1 teaspoon each: garlic powder; onion powder; ground black pepper

2 teaspoon salt

1 tbsp Worcestershire Sauce

Combine all ingredients in a sauce pan and bring to a boil. Reduce heat to simmer and cook for 30 minutes.

 

Pickled Red Onions

1 red onion

½ cup apple cider vinegar

1 tbsp sugar

1 ½  teaspoon salt

1 tablespoon peppercorns

1 cup hot or warm water

  1. Cut onion in half from top to bottom; slice each side as thin as you can into little half-moon shapes. A mandoline works well for this but you can use a knife too.
  2. Using a mason jar or bowl, combine onions, vinegar, sugar, salt and peppercorns together; pour hot water over it.
  3. Let sit for one hour, then it’s ready to serve! This will keep in the fridge for a couple weeks. Tastes great on tacos too!