From barbecue chicken to barbecue chicken pizza to barbecue chicken frittata to barbecue chicken salad. My wife thought I was being terribly derivative and uncreative. I think there’s something to be said for adapting an idea from one type of food to another totally different type of food. You decide.
The ingredients are essentially the same as for the barbecue chicken frittata, substituting the lettuce for the eggs.
I struggled with the dressing for this salad. My first thought was to make a barbecue vinaigrette, adding perhaps a tablespoon of barbecue sauce to a vinaigrette, and carrying the barbecue sauce flavor throughout the salad. Then I thought that this would be too much, that a nice creamy vinaigrette would contrast nicely with the barbecue-sauced chicken. I even contemplated the idea of making the salad with half of each, to see which I liked better. I finally came up with the idea of making the creamy vinaigrette with a small amount of barbecue sauce. I liked the way this worked.
Barbecue chicken salad
1 cup cooked chicken breast, cut into bite-sized pieces
barbecue sauce, enough to coat the chicken breast pieces
red onion, thinly sliced
1/3 to 1/2 cup smoked Gouda, cut into pieces (I did a fat julienne)
3 tablespoons olive oil
1 tablespoon red wine vinegar
1–1/2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1 teaspoon barbecue sauce
fresh ground pepper
Mix the chicken with enough barbecue sauce to coat.
Put the onions and olives on the romaine. Whisk, or shake in a small jar the oil, vinegar, mayonnaise, mustard, barbecue sauce, and pepper. Spoon the dressing over the salad.
Put the chicken in the middle and the smoked Gouda around the sides.