We love chopped salads, and this really didn't require any thought. You can add or subtract ingredients, according to what your family likes. This is the order that I did everything...
CHOPPED BBQ CHICKEN and VEGGIE SALAD
(1) about 3/4 to 1 lb. boneless, skinless chicken ~ simmered in water with Kosher salt, a dash of cumin, chili powder and smoked paprika ~ for about 1/2 hour ~ or until it's cooked through. Let cool a little, then slice or shred. Put it on top of the potatoes in the big salad bowl. (potatoes listed next but they don't take as long as the chicken, so start it first)
(2) 1 Russet potato (I wanted Yukon gold or red, but all they had separate were Russet). Peeled and cubed ~ put into COLD, SALTED water ~ bring to boil and high simmer until it's soft. Then put them right into the bottom of the salad bowl (where you've put the dressing, so it soaks into the hot potatoes)
(3) about 1/3 cup BBQ sauce ~ I used a sweet peach one, but any sweeter one would be fine (or smash up a ripe peach and mix it into your BBQ sauce). Then I whisked in about 3 TB apple cider vinegar and about 1 TB agave nectar (couldn't decide between agave nectar, honey or maple syrup, so you could use one of the others). I added just a quick dash of liquid smoke too ~ then put it into the bottom of my big salad bowl.
At this point you really don't need to do any more, if you don't want to. You can cover and let the chicken & potatoes "hang out" in the dressing until you feel like adding more things in there.
1 avocado, cubed .............................................about 1/4 cup sweet onion, chopped
2-3 Roma tomatoes, chopped..........................about 2 TB fresh chopped cilantro
1 medium yellow crookneck squash, sliced & cut the slices in half (this was on a whim ~ you could do zucchini too. I put the slices in about 1/4" water in a dish ~ lightly covered ~ about 3-4 minutes in the microwave. Just to get them a little softer, but still al dente)
about half a small iceburg lettuce, chiffonade (and then cut those smaller)
If you want black olives, they would be good. Or, some diced jalapeno pepper ~ or sweet mini colored peppers. Or whatever veggies you have laying around!
Important to note: Put all cut-up veggies on top of the chicken and potatoes ~ toss to coat ~ THEN add the lettuce and toss that all in completely. In fact, you can add everything EXCEPT the lettuce on top earlier ~ cover and refrigerate ~ and just add the lettuce when you're ready to eat.