BBQ Chicken Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 teaspoon salt
- 1/2 teaspoon mustard powder
- 1/4 cup brown sugar
- 2 teaspoons garlic powder
- 2 tablespoons apple cider vinegar
- tortilla chips
- 1 cup ketchup
- 1/4 cup worcestershire sauce
- 2 lbs boneless skinless chicken breasts
- 1/2 cup reduced fat sour cream
- 2 squirts sriracha or to taste
- 1 cup yogurt styled ranch dressing i used bolthouse
- 1-2 limes, juiced (start with one and add more based on consi
- 1-2 handfuls cilantro (again start with one and add more based on taste)
- 10 oz romaine lettuce
- 1 (15 oz) canned corn drained, rinsed, and salted to taste
- 1 (15 oz) canned black beans drained, rinsed, and salted to taste
- Carbohydrate 27.7781116486079 g
- Cholesterol 70.6708936541422 mg
- Fat 4.37580196389435 g
- Fiber 1.08745320849689 g
- Protein 28.5385195082623 g
- Saturated Fat 1.7079148031613 g
- Serving Size 1 1 serving (223g)
- Sodium 517.901704981489 mg
- Sugar 26.690658440111 g
- Trans Fat 0.610298101207814 g
- Calories 265 calories
Start by making your BBQ sauce. Place all ingredients into a medium sized saucepan and bring to a simmer, stirring occasionally. Let cool slightly, before placing a thin layer on the bottom of a lightly greased crockpot/slow cooker.Place chicken breasts, in a single layer, on top. Place more BBQ on top of the chicken, reserving ½ cup for later. Cover and cook on low for 7-8 hours. When the chicken is fully cooked, shred the chicken in the crockpot, and stir in more BBQ sauce if it's too dry.Place yogurt styled ranch dressing, sour cream, lime juice, and cilantro into your blender and blend until smooth. Place in an airtight container in the fridge until ready for use.Place romaine lettuce in individual bowls. Layer black beans and corn, a little of the ranch dressing, the shredded chicken, crushed tortilla chips, and then more dressing on top!Enjoy!
