BBQ Chicken Salad
You guys, I KNOW I have a million chicken salad recipes on my blog. I truly cannot stop making different renditions of chicken salad. I just love it so much. They’re so easy to whip up and you get so many meals out of them and they just get better with time the longer they sit in the fridge. Chicken salad is so underrated and I love it when I have a huge batch of it chilling in my fridge for lunches all week.
After about a month of working at my day job only three days a week, I’m back up to four days a week now. I’m relieved about it, because I was going in early and staying late the three days I was there trying to get 50 hours of work done in half the time. Spoiler alert: that’s not possible. At least it wasn’t for me. RFQ’s would come in from customers and I would just laugh. There was no way I could get to them all in such a short week. So now instead of having Tuesdays and Fridays off I just have Fridays off. I’m excited to still have Fridays off. After years of working long hours for weeks at a time with no vacations, I’ll enjoy the three days weekends for the foreseeable future. I wonder if this schedule will continue after summer is over. It would be sweeeeet if I still had Fridays off come fall since fall is my favorite! Only time will tell.
We had an intense weekend of hiking this past weekend. We tackled the Kilkenny Ridge Traverse in New Hampshire. For those of you unaware, this trail takes you over the two northernmost NH 4000 footers, Cabot and Waumbek. The vast majority of hikers trying to grab these two peaks do them as day hikes, and for good reason. The traverse is freaking TOUGH. It’s obvious that it’s not a popular trail. There are hundreds of trees blown down across the trails. I’m not exaggerating and from the sounds of it, it’s been that way for quite a while. We went over, under, and around so many trees. It added so much time to our hike and made me much more sore than I would have been had the trees not been there. I think the only maintenance done to the trail is by moose. Now that all is said and done I can look back and say it was a great weekend, but man was it difficult. I’ll be writing a full recap for the blog in the coming weeks in the off chance any adventurers out there want to give it a try!
We were out for two nights, meaning I had to bring a lot of food with me. All of the food I’ve brought camping so far is largely garbage. Pasta in a pouch, dehydrated meals, anything with a ton of preservatives that will last a long time and doesn’t need to be refrigerated. This weekend I even had to eat an MRE which I’ve successfully avoided for so long. They’re gross and I hate them. I’m going to make it a mission to create healthier hiking food that packs a ton of calories and that doesn’t weigh a bunch. It’s not going to be easy, but I think I’m up for the challenge!
In the meantime, I’ll enjoy this delicious chicken salad from the comfort of my couch, which I am all too excited to sit on for the next couple of days straight while my body heals from that ridiculous hike.
Here are some links to help you make this chicken salad as quickly and deliciously as possible!
Air Fryer Corn on the Cob (omit for Whole30 and sub with shredded carrots instead)
BBQ Chicken Salad
Ingredients
Method
- Shred the cooked chicken breast and add to a large bowl. Add in the rest of the dry ingredients and mix to combine. Add in the BBQ sauce and then the mayo. Add ½ cup of mayo to start to see if it is creamy enough for your liking. Continue adding mayo until you reach the consistency you desire.
- Serve in lettuce wraps, over salad greens, on sandwich bread, etc. and enjoy! Store leftovers covered in the refrigerator for up to 5 days.
