City Girl Recipe

Shred Chicken

Remove skin from the rotisserie chicken (if desired). Using two forks or your hands, shred the meat into bite-sized pieces until you have about 3 cups. Place in a medium bowl and set aside.

Cook Bacon

In a skillet over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool, then chop into 1/2-inch pieces.

Wash and dry the salad greens. Halve the cherry tomatoes, thinly slice the cucumber and red onion. If using pecans, roughly chop and toast them in the bacon pan for 2–3 minutes over medium heat until fragrant (watch carefully so they don’t burn).

In a bowl or jar, combine 1/2 cup BBQ sauce, 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Dijon, 1 teaspoon honey, and 1 teaspoon fresh lemon juice. Whisk or shake until emulsified.

Season the dressing with 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust balance — add a little more honey for sweetness, more vinegar for tang, or a teaspoon of water to thin if needed.

In a large serving bowl or on individual plates, arrange 6 cups of mixed salad greens as the base.

Evenly distribute the shredded rotisserie chicken (3 cups) over the greens.

Scatter the halved cherry tomatoes (1 cup), sliced cucumber (1 cup), and red onion (1/4 cup) across the salad.

Sprinkle the chopped bacon (6 slices worth) and 1 cup shredded Vermont cheddar over the top.

If using, add the 1/2 cup toasted pecans and 2 tablespoons sliced scallions for extra texture and flavor.

Drizzle the BBQ-citrus dressing over the salad to taste — start with about 3–4 tablespoons and toss gently to combine. Serve additional dressing on the side.

Garnish with lime wedges and serve immediately so the bacon stays crisp and the cheddar remains slightly firm.

This salad is great as a hearty lunch. Serve with crusty bread or a toasted baguette slice. To make it a wrap, warm large tortillas, place a portion of the salad in the center, fold and serve.