Last night I made BBQ Chicken Salad from Two Peas and Their Pod. However, I went a little rogue with it.
I prefer to bake my chicken as opposed to grill or broil it, so I prepared that first.
Then I made the avocado vinagrette
They suggested using a blender or food processor. I have neither, so I used my hand immersion blender
Next up was the blue cheese vinagrette
Now, I did not have any lettuce for the salad. I did, however, have zucchini and squash from my friend, Angela.
I chose this big mamma jamma
Sliced it up and saute'd it in some avocado oil
I put it in a big tupperware and added the chicken and both vinagrettes.
It came out a bit, er, creamy, but still tasted good.
Plus, you can eat it warm or cold.
I did not use any potatoes, but you could certainly add those as well(which I may).