I love a good Salad but they always feel so labor intensive to me. So last 2 weeks ago I went to the grocery store and bought everything we would need to make a variety of salads.
I washed and prepped everything so we could just pull out a salad for lunch or a quick dinner. Later this week I will share some of my salad prep tips.
Here is a list of what I prepped:
- Diced Tomatoes
- Diced Red and Yellow Peppers
- Sliced Red Onions
- Drained Yellow Corn
- Drained and rinsed Black Beans
- Steamed Edemame
- Mandarin Oranges
- Broccoli
- Grape Tomatoes cut in 1/2
- Green Onions
- Steamed Asparagus
- Romaine and Arugula Lettuce
We grilled some chicken with salt and pepper as well. I put everything on a tray and slid it onto the shelf of the fridge. When we were ready to make a salad we just pulled out the tray and threw on what we wanted.
Here is my Knockoff of Panera’s BBQ Chicken Salad:
Arugula Lettuce {They actually use Romaine which is good too}
Black Beans
Corn
Diced Red peppers {At Panera and at Louis’ they sauté the red bell pepper with sweet onions and if you have the time it is good but I did not miss them }
Grilled Chicken rubbed with this spice mixture from the Pioneer Woman’s Chicken Tortilla Soup
- 1-1/2 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
Sweet Baby Rays Sweet and Spicy BBQ Sauce
Hidden Valley Spicy Ranch Dressing
Texas Toast Chili Lime Tortilla Strips
Put down your lettuce and throw on the Black beans, corn, and red peppers using the quantities according to your preference. Top with sliced grilled chicken. Drizzle on one tablespoon each of the BBQ Sauce and Ranch Dressing. Top with a handful of Tortilla Strips.
I will be making this Knockoff of Panera’s BBQ Chicken Salad a lot over the summer it’s so good and easy! Thanks Louise!
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