As promised I'm posting a yummy recipe for BBQ Chicken Salad. I got the idea from Anna Can Cook. She is one of the Home Chefs who sell Shirley J products and she is seriously a rock star. She posts so frequently and is using the Shirley J products, seriously every freaking day!
I love a little BBQ chicken. I love the sweetness, the tang and the fact that I know I'm going to be full after adding it to a salad. This recipe also caught my eye because it is similar to my fave salad over at California Pizza Kitchen! Yep, it has jicama! Yum yum!
Here's the recipe from Anna's blog adapted for my use.
BBQ Chicken Salad
Ingredients:
BBQ Chicken
3-4 Chicken Breasts
1/2 cup Shirley J BBQ Slow Cooker/Dutch Oven Seasoning
1/4 cup hot water
1 TB white vinegar (can use apple cider or other of your choice)
Salad
-chopped iceburg lettuce (any kind will do, this is what I had in my fridge)
-1 can black beans, drained and rinsed
-frozen corn, thawed (fresh is awesome in the summer!)
-jicama
-carrots
-boiled egg
-shredded mozzarella cheese
-avocado (which I didn't have at the moment)
-ranch dressing (I prefer BYU Creamery's Ranch or Homemade)
- Lemon wedges
- whole wheat tortilla strips (i make mine own in the oven with olive oil)
Mix the dry mix with water and vinegar. Place chicken breasts in crock post and pour bbq water mix over chicken. Cook on low for four hours or high for 2. Make sure to check if meat is done. Shred or chop chicken.
Prepare salad and top with chicken.
Did you notice my milk? Yeah, it was turned into Ovaltine!
Next Week: Honey Chicken Breasts using Shirley J All-Purpose Seasoning
2 comments:
NUMMY!!! i am going to use this recipe! thanks beck
:)
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