Grilled BBQ Chicken Chop Salad

This Salad is restaurant quality, if i do say myself.
Fresh Vegetables, tangy yet sweet BBQ chicken, and fresh feta cheese. All on top of crisp romaine lettuce tossed in a little ranch dressing.
Oh Yummy!!
A great light and flavorful summer meal.
This salad is a new favorite for my husband and I. I am already looking forward to making it again!

I came up with this salad recipe for
the July 2009 Home Chef Blog Recipe Contest, featuring the
Shirley J BBQ Seasoning Mix.
You can find the Shirley J blog here.
You can learn more about Shirley J Products on the
Shirley J Website.
If you are interested in making or ordering any Shirley J product, the 'how to' is on the left hand side of this blog.

Grilled BBQ Chicken Chop Salad

Serves 4

• 4 Chicken Breasts
  
• 1 cup of Shirley J BBQ Seasoning Mix
• 1/2 cup hot water
• 2 Tbsp vinegar
  
• 6 bacon slices
  
• 2 medium head romaine lettuce (12 ounces), cut crosswise into 1/2-inch pieces
• 4 to 5 Tablespoons of Ranch Salad Dressing
  
• 4 ounces feta cheese, crumbled (1 cup)
• 2 plum or roma tomatoes, halved lengthwise and sliced crosswise 1/2 inch thick
• 1 avocado, halved, pitted, peeled, thinly sliced, and cut into 2-inch pieces
• 1/2 cup chopped red onion
  

Step 1: In a mixing bowl wisk together Shirley J BBQ Seasoning mix, hot water and vinegar. Mix until all combined. Marinate defrosted Chicken Breasts in the BBQ mixture for at least 2 hours. (I started marinating the chicken the morning before I grilled).

Step 2: Preheat your grill (if using an outdoor grill). Place foil on the grill. Cook the chicken on the foil in the grill on Med- high heat for 10 minutes each side or until done. I spooned on some of the leftover marinade the first time I flipped over the chicken. After Chicken is done, slice it in 1 inch pieces.

Step 3: Place the strips of bacon in a baking pan. ( if you want really easy cleanup from the bacon grease, put a piece of foil that covers the sides and bottom of the pan. Then to clean it up you just pick up the foil after the grease has cooled and throw away) Put in oven and cook on Broil for about 5-10 minutes until it is as crispy as you would like. After bacon is done, pat with a paper towel to get excess grease off of bacon. Then cut bacon in 1/2 inch pieces.

Step 4: Put the Romaine lettuce in a big mixing bowl. Pour the Ranch dressing over top and toss the lettuce until the dressing is mixed through out the lettuce evenly.

Step 5: Now for the FUN part, assembling your salad. I did mine on individual plates. 1st- lettuce, 2nd- on top of lettuce put the chicken, bacon, feta cheese, avocado, onion, and tomatoes.

(an idea: if you like crunchy on your salad, you can add tortilla strips to place on top)

Enjoy!

**The Shirley J BBQ Seasoning Mix is $9.70 for a 20 oz can**