BBQ Chicken Salad (and some avocado dressing)
My mommy and sister came up to Logan because Kyle and I were speaking in church. This is what we ate for dinner and man was it DELICIOUS!!
I made most of it before hand and it was ready to go after church!
You make the chicken in the CrockPot. I have included directions for the Salad, BBQ dressing, and GREEN 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
adapted from Two peas and a pod
- 2/3 cups olive oil
- 1/3 cup rice vinegar
- 1 medium shallot, copped
- 3-4 TBSP peach jam
- 1 medium avocado (ripe)
- salt and pepper to taste
Put all ingredients into a food processor or blender (in my case a magic bullet). Mix until smooth. Stays good for about 5 days in fridge.
Compile the salads and you are done! So yummy, I still think about it.