BBQ Chicken Salad

This is one of my favorite meals ever.  I love, love, love it.  I make it quite a bit in the summer - it just feels like summer food.  Plus, I can use veggies from the garden.

Here's how I do it:

For the chicken, I use boneless, skinless breasts that I pound out to a thickness I can live with.  

Remember, I have the slab 'o chicken breast issue.  

I do not consider throwing up in my mouth to be an appetizer. 

TMI?  

Feel free to omit this step if you're not insane picky like me.

Once that's done, I throw the chicken in a bowl and douse it with BBQ sauce.  

I use bottled.  I don't make my own.  

The main ingredient is usually ketchup and ever since that bloody finger in a matchbox trick in middle school, the sight/smell of ketchup makes my stomach turn.

(You're starting to realize I'm more crazy than you originally thought, aren't you?)

I don't descriminate when it comes to the bottled stuff.   

I buy what's on sale.  

Today, I used Sweet Baby Ray's.

Once that's all stirred around, I sprinkle everybody with a ton of garlic powder.

Then I stick it in the fridge until The Dad gets home.

He's the grill master, but I'll go ahead and say you should grill it until it's done.

While he's manning the grill, I'm cutting up all the veggies.

They vary from one time to the next, depending on what I've got.

 This is what was in tonight's salad:

Lettuce from the garden, fresh spinach, carrots, celery, mushrooms, snap peas, radishes, broccoli, avocado, red bell pepper, cucumber, and tomato.

Here's dinner on my plate:

I was almost as indecisive in choosing my dressing as I was with narrowing down those photos!

I decided to go with ranch, but blue cheese is delicious too.

The Kid had honey mustard on his.

You should use what you like.

And now, I'm going to have a breakfast cookie chaser.  Or three.