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| photo from mariescookingadventures.blogspot.com |
This is obviously a pretty basic recipe but sometimes I just like to be told what to do instead of thinking about it. I really liked combining the bbq sauce with the ranch, too!
BBQ Chicken Salad (and some avocado dressing)
What you need
For the SALAD
- 3 chicken breasts (boneless, skinless)
- 2 cups BBQ sauce (1 cup, 1 cup)
- 1/2 cup water
- lettuce (red, romaine, green leaf)
- frozen corn (cooked and chilled)
- 1 can black beans (rinsed and drained)
- 1 cucumber (seeded and cubed)
- 2 tomatoes (diced)
- tortilla strips (if desired)
- 1 green onion chopped
For the chicken: place chicken breasts and 1 cup BBQ sauce with 1/2 cup water in the CrockPot. Then, let cook 4-6 hours on LOW and shred for the salad.
For the salad: shred the lettuce, cook the corn, slice the cucumber and tomato, prepare the beans! I put all of the ingredients on a plate for serving, but could leave in bowls of tupperwares.
BBQ Sauce Dressing
- 1 cup BBQ sauce
- 1 cup ranch dressing
Simply combine the BBQ and ranch in a bowl and mix (or whisk) until blended. You can use more or less as desired, best results are obtained, in my opinion, from equal parts
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