Shredded Bbq Chicken Salad
Place the lettuce corn tomatoes onions and beans into a large salad bowl. Step 2 Cook on High for 4 hours.
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Put it in a sandwich on top of a chopped salad or as a dip with crackers and vegetables for a healthy meal or snack in minutes.
Shredded bbq chicken salad. Turn the corn on a new side every few minutes until tender. Shred chicken with 2 forks and continue cooking Low for 4 hours more. This Shredded BBQ Chicken Salad is a great twist on classic chicken salad thats served cold.
Place chicken breasts between 2 pieces of wax paper and using a meat mallet pound to an even ½-inch thickness. Instructions Prepare sweet potato by cooking on indoor grill or bake in 400 degree oven for 20 minutes. Make this salad vegetarian by substituting black beans and shredded cheese for the chicken.
Recently my husband came home way too. Drizzle the salad with dressing. Pour the Ranch dressing and.
Mix together 14 cup ranch dressing and 14 cup bbq sauce and add to salad stir to coat. In a large serving bowl combine the romaine tomatoes beans Mexicorn red onion and chopped chicken. Baked tofu cubes doused in BBQ sauce would be a great addition too.
Cook and shredded chicken. Cover in 13 cup of bbq sauce or more if needed. Combine romaine lettuce corn black beans Monterey Jack cheese tomato avocado.
Add or substitute vegetables. Chopped bell peppers radishes celery cucumber zucchini edamame pretty much anything you like. Coat chicken with olive oil and sprinkle evenly with salt and pepper.
Brush some olive oil on the grill grates or use grilling spray. Preheat grill to medium-high indirect heat. Shredded Bbq Chicken Salad Ranch dressing tossed spring mix greens topped with avocados cucumbers tomatoes red peppers carrots red onions jack and cheddar cheeses toasted almonds shredded chicken house-made bbq sauce and crumbled bacon.
Spicy Shredded Chicken Salad Donna Hay mint leaves coriander green tomatoes mint leaves salted peanuts and 6 more Vietnamese Shredded Chicken Salad Once Upon A Chef Sriracha sauce chicken fresh lime juice garlic peanuts fish sauce and 8 more. Put chicken breasts in a slow cooker and top with onion and barbeque sauce. In a large bowl combine shredded chicken and BBQ sauce.
In a small bowl or measuring cup with a spout stir together the ranch dressing and barbecue sauce. Prepare the dressing. Taste and adjust the ratio as desired.
Once the grill is ready put on the chicken and corn on without husks. Top the salad with the chicken sprinkle the shredded cheese and chopped cilantro. Cook the chicken for 30-40 minutes and rotating halfway through.
Or instead of chicken add shrimp or pulled pork.
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