Hard Rock Cafe Chicken Chop Salad
Prep time
Total time
Ingredients
- SALAD:
- 1 large head of romaine, washed and torn
- 1 large tomato, chopped
- ½ cup pecans, toasted*
- 1 cup shredded carrots
- ½ cup Cheddar and Monterey Jack cheese blend
- 1 cup roasted fresh corn kernels (from 2 cobs)**
- ½ cup roasted red peppers, chopped
- 2 cups cubed, cooked chicken
- Your favorite BBQ sauce
- BALSAMIC VINAIGRETTE:
- ¼ cup balsamic vinaigrette
- ½ cup olive oil
- 1 tsp honey
- 1 tsp Dijon mustard
- 1 shallot, minced
- 1 tsp minced garlic (1 clove)
- Salt and pepper to taste
Instructions
- Divide salad ingredients onto four plates, starting with romaine.
- Drizzle with balsamic vinaigrette and your favorite BBQ sauce.
Notes
*To toast pecans, place them in a medium skillet and toast them over medium heat for 1 to 2 minutes, stirring frequently.
**To roast corn, heat oven to 450 degrees. Remove husks and silks from each cob. Lightly spread butter over corn cobs and wrap with foil. Bake for 25 minutes. Remove from oven and foil. When cool enough to handle, place cob upright in a medium bowl and cut corn off the cob so that it lands into the bowl.
**To roast corn, heat oven to 450 degrees. Remove husks and silks from each cob. Lightly spread butter over corn cobs and wrap with foil. Bake for 25 minutes. Remove from oven and foil. When cool enough to handle, place cob upright in a medium bowl and cut corn off the cob so that it lands into the bowl.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/hard-rock-cafe-chicken-chop-salad/