Frango Churrasco – Barbequed Chicken Spinach Salad
Barbequed Chicken Salad
Yesterday’s dinner is today’s lunch!
I made Frango Churasco (barbequed chicken) and corn on the cob for dinner yesterday. We had a lot of leftover chicken and corn on the cob so made a great salad for today’s lunch!
I make this salad very often in the Summer since I tend to always have leftover barbequed meats.You can also substitute cooked steak or pork for the chicken in the recipe.
My dressing has a southwest kick but you can use your favorite dressing as a substitute. You’ll love how easy it is and best of all its really yummy!! Enjoy it!
1 cup leftover Barbequed Chicken
2 cups Spinach
2 cups Green Leaf Lettuce
1 shredded carrot
1 chopped tomato
1 chopped cucumber
1 or 2 cups leftover corn on the cob kernels
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 cup finely grated Parmesan cheese (optional)
1/2 cup Ranch Dressing
1/2 cup sour cream
1/4 cup Salsa
1 pinch of chili powder
1 teaspoon piri piri or hot sauce to taste
Place the spinach, lettuce, cucumber tomato and carrots in a large bowl.
In a small bowl, add the corn, chili powder, garlic powder and cheese and stir to coat the corn. Add the corn to the salad.
Cut up the chicken into desired chunks and add to the salad.
Make the dressing by combining all the ingredients and mixing very well. Taste and more hot sauce if desired.
Pour the dressing over the salad and toss to coat with the dressing or store in the refrigerator and dress it just before serving.
Drizzle hot sauce over the salad if you like it really hot hot!!