Spring has me craving more salads, so I’m back to prepping weekly mason jar salads. This is one I made last week that was so delicious! I’ll have it on repeat for a few weeks with some slight variations each week. Make it easy to prep by using whatever extra vegetables you have leftover. Or you can chop extra vegetables when making other recipes to use in your mason jar salads. Whatever vegetables I do use, I always try to make the salad colorful. I also vary the type of lettuce I use. I Love Organic Girl has some great varieties!
BBQ Chicken Salad Variation #1:
- Bolthouse Farms Cilantro Avocado Dressing
- radish sticks, pre-packaged
- baby bell peppers, sliced
- roma tomatoes, chopped
- red onions, chopped
- hardboiled eggs, Egglands best pre-packaged to save time
- BBQ chicken, shredded (I cook chicken in BBQ sauce in the crockpot.)
- lettuce, artisan mix
- sunflower seeds
BBQ Chicken Salad Variation #2:
- Bolthouse Farms Cilantro Avocado Dressing
- broccoli slaw, pre-packaged
- baby bell peppers, sliced
- cucumbers, chopped
- grape tomatoes, chopped
- green onions, chopped
- hardboiled eggs, Egglands best pre-packaged to save time
- BBQ chicken, shredded (I cook chicken in BBQ sauce in the crockpot.)
- lettuce, sweet pea mix
- pecans, chopped
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Fit Busy Lizzie 
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