Southern Chopped Salad

Jim 'n Nick's BBQ Restaurant Copycat Recipe

1 head iceberg lettuce
2 large ears of corn
1 large red onion
1 small cucumber
croutons, about 3 slices of bread cubed & toasted
1/2 cup toasted pecans
1/2 cup cooked & chopped bacon
12 grape tomatoes
1 cup grated cheddar cheese
6 ounces of your favorite vinaigrette dressing
4 chicken breasts that have been barbecued or cooked over a hickory fire then chopped or pulled
with enough of your favorite BBQ sauce to drizzle over the finished salad.

Wash the lettuce & shred into 1/4 inch slices. Shuck the corn & grill over a hickory fire until tender & slightly charred. Shave the kernels from the cob. Peel & slice the onion into 1/2 inch slices. Grill over a hickory fire until tender & slightly charred. Chop into roughly 1/4 by 1/2 inch pieces.

Slice the cucumber in half and scoop out the seeds. Slice into half moons that are no more than 1/4 inch thick. Croutons should be cut into roughly 1/2 inch pieces and tossed with about 3 tablespoons of melted butter then baked in a 350 degree oven until golden brown and crispy.

Place the lettuce, corn, onions, cucumbers, & croutons in a mixing bowl. Add the pecans, bacon, tomatoes, cheese, & dressing to the bowl. Toss so that all the ingredients are thoroughly combined and evenly dressed with the vinaigrette. Place the salad onto a serving platter.  Top the salad with pulled or chopped chicken & then drizzle BBQ sauce oven the top to finish. Makes 4 servings.