A few weeks ago while shopping at Dawson’s Market I met the owner of Outta the Park. The first thing that stood out to me is that Outta the Park BBQ sauces are ALL natural, made with fresh produce and organic products.
- No High Fructose Corn Syrup
- No MSG
- No Artificial Colors, Flavors, Preservatives or Additives
- No Hydrogenated Oils
- Butter from Non rBST/rBGH treated cows
- Added Spices are Non-irradiated and organic as of 2011
- Non-GMO ingredients (no corn, soy, canola or sugar beet products)
This week I’ve really enjoyed getting back into salads, making it my goal to have a salad a day. I’ve tried to get as creative as possible, so when I was introduced to Outta the Park BBQ Sauce I knew I had to make a BBQ chicken salad!
I started with 4 chicken breasts, brushing them with olive oil and seasoning them with salt and pepper.
I then baked the chicken breasts at 350 degrees for 20 minutes.
Next, drizzle each chicken breast BBQ sauce and bake for an additional 5 minutes.
Allow the chicken to rest before slicing. This will allow for the juices to settle, leaving you with some incredibly juicy chicken. Side note: this salad would also be amazing with tofu instead of chicken. BBQ tofu anyone?
For the dressing, I combined 2 tbsp of light sour cream with 2 tbsp of Outta the Park BBQ sauce (this is enough for 2 salads).
For the salad, I started with a bed of butter lettuce and then added 1/2 an avocado, 1/8 a cup of shredded cheddar cheese, and 2 tbsp of these babies…
This salad, topped with the Outta the Park BBQ chicken is the perfect summer salad… Theodore agrees!
What’s your favorite summer salad?
This post is also featured on WIAW.
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