{Tasty Tuesday: Chop Salad}

It's a good thing Pam, my SIL, likes to cook because she has a lot of mouths to feed.

Today, I want to share a salad she made when I visited them last fall. It's full of flavor and

crunchiness. Plus, it's filling and hearty. The kids loved it as much as the adults did. (Her

kids are good eaters.) She prepared it in advance. So, when we came home from a busy

day of play, it was all ready to assemble and eat.

I love meals that you can make ahead of time like this. I have energy from five to eight in

the morning that I don't always have from five to eight in the evening. It's so nice to do

this when I feel inspired early in the day.

Ingredients:

chicken breast

bacon or turkey bacon

eggs, hard boiled

lettuce

cheese

celery

red onion

scallions

cucumber

grape tomatoes

BBQ sauce

ranch (optional)

strips of tortilla chips (optional)

Clean the chicken and marinate it in BBQ sauce for half a day, if you have time for that.

Bake it at 350 for about 20 minutes, uncovered or grill it. Cook bacon according to package

directions. Crumble the bacon. Shred the chicken and add a little extra BBQ sauce to it.

Boil and dice your eggs. Shred cheese. Chop and clean veggies. (You can substitute

anything here.) Put each in their own bowl.

We're not big ranch dressing people but a little does make this salad kinda tasty. :)

It's all about the spicy barbecue sauce though. So, if you like heat, I totally encourage it.

Finally, assemble it and eat to your heart's content.

This is a good salad for the Link house since I'm a vegetarian and David isn't. The boiled

eggs give me protein, and he gets the extra kick of BBQ chicken and turkey bacon.

I'd love to hear what you think of it if you try it!

You can see more Tasty Tuesday ideas here ...