Barbecue Chicken Salad

Salads are back in season – and I could not be happier! I love big bowls of colorful veggies, beans, cheeses, proteins, etc, on a bed of greens. They’re gorgeous, they’re delicious, and they make you feel healthy. I do not see a downside to this. 

It’s a tough choice, but I think this barbecue chicken salad is my favorite. This actually uses my slow-cooker barbecue chicken as the main ingredient, which makes it the perfect use for leftovers. The chicken is juicy with a slightly spicy kick and pairs perfectly with the corn, black beans, and sharp cheddar. I top it with ranch dressing, and it is soooooo good!

And of course, one of the best parts of this is that it makes use of either cold leftovers or the slow cooker, which means that when those hot summer days hit here soon, this salad is a go-to to keep the house cool. We have no air conditioning, so I am always down with keeping the house from turning into a flaming pit of death. 

Barbecue Chicken Salad

2017-03-24 00:29:17

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Chicken

1. 2 chicken breasts
2. 1/2 cup barbecue sauce
3. 1/2 tsp garlic powder
4. 1/4 tsp cayenne pepper
5. 1 cup water

Salad

1. 2 cups lettuce
2. 1 tomato chopped
3. 2 ounces cheese, cut into squares
4. 1/2 cup black beans, drained
5. 1/2 cup corn, drained

Instructions

1. Place all ingredients in the slow cooker and allow to cook for 6-8 hours on low.
2. Remove chicken for slow cooker and shred.
3. Toss together all ingredients for the salad and serve.

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