Delicious, and you made it yourself!

Today the dining halls were serving chicken wings (more like chicken skin) and our ever-recurring golden nuggets. Not being in the mood for these dining hall delicacies (out of fear for immediate heart attack), I opted for one of my favorite salad bar creations.

Barbeque chicken salad is just a good thing. It breaks up the monotony of simple green salad, is heartier and less frilly than other varieties, and most importantly, is incredibly easy to prepare when you’re in a dining hall rush. Read the quick and easy recipe, after the jump!

BARBEQUE RANCH CHICKEN SALAD

• Iceberg salad mix
• Onions
• Tomatoes
• Carrots
• Jalapeños
• Tons of corn
• And black beans if they were available

I ordered a grilled chicken, and topped it with barbeque sauce that I mixed with a generous squirt of Sriracha, an incredibly flavorful South Asian chili paste in a squirt bottle with a green cap. I lightly dressed my salad with ranch that I blended with a teaspoon of barbeque sauce.

So. Good.

This recipe is for those of us that are always complaining about HUDS foods, but don’t really do too much about it. This is fresh, fast, and flavorful – the perfect recipe for those of us (all of us) constantly on the run.