This BBQ Chicken Salad was another dish I made with the large batch of BBQ crock pot chicken I made at the beginning of the week that I also used for this BBQ Chicken Pizza. I love when I can prep things ahead of time to be used for multiple recipes during the week.
To make my BBQ chicken in the crock pot I just load up the crock pot with chicken breasts (usually 4-6 pounds at a time) and add our favorite BBQ sauce- Sweet Baby Ray’s. Then I cook it on low for 8 hours or high for 4 hours. Shred it up, let it cool and store it in the refrigerator.
Once the chicken is ready this salad is simple to put together and would be great for lunch or dinner. For this recipe, the amounts posted in the recipe would be for one serving and could be easily doubled, tripled, etc. It would certainly be a crowd pleaser!
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- 1 1/2 cups butter lettuce
- 1/2- 2/3 cup shredded BBQ chicken
- 1/4 cup corn
- 1/4 cup black beans
- 1/4 cup monterey jack cheese
- 1/4 cup tortilla strips (found in aisle with salad dressings and croutons)
- Ranch dressing, for serving
- Combine all ingredients and add salad dressing as desired.
- Serve and enjoy!
For this recipe we used leftover chicken. Simply shred it up and toss in BBQ sauce!
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Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 600 Total Fat: 38g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 23g Cholesterol: 176mg Sodium: 1420mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 7g Sugar: 30g Sugar Alcohols: 0g Protein: 62g