This crave-able salad is perfect for a weeknight dinner! You’ll love how perfectly the warm barbecue chicken and potatoes pairs with fresh spinach to make a delicious summer salad.
1 1/4 lbs cooked & shredded chicken breast
3/4 cup barbecue sauce
3 cups baby potatoes
1 Tbsp olive oil
1 pint cherry tomatoes
6 cups spinach, chopped
Your favorite dressing
Preheat oven to 375.
Wash, then cut the potatoes into quarters, and slice the onion into strips. Place them on a cookie sheet, then toss in olive oil and your seasoning of choice (I LOVE the Meat & Potatoes seasoning from Primal Palate < affiliate link). Roast the potatoes and onion until the potatoes are soft and slightly browned, about 30 minutes.
Meanwhile, shred the chicken into bite sized pieces and place it in a bowl. Pour the barbecue sauce on top and stir to combine.
Slice the tomatoes in half lengthwise. Set aside.
Assemble the salad – spinach, topped with the roasted potatoes and onions, barbecue chicken and tomatoes. Drizzle with your favorite dressing, and enjoy!