BBQ Chicken Salad

4 chicken breasts
1 ½ c. Espresso Balsamic BBQ Sauce (Click Here for Recipe)
1 recipe Black Bean and Corn Salsa (Click Here for Recipe)
5 c. lettuce/spinach
1 ½ c. Prairie "Ranch" Dressing (Click Here for Recipe)
½ c. cilantro
1 juiced lime
1 small tomatillo or under ripe tomato with a drizzle of Sicilian Lemon White Balsamic
tortilla strips

Place chicken breast with water in crock pot over low heat. Pour Espresso Balsamic BBQ sauce over the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.

Chef's Note: If I have onions on hand, I will put a few slices on top of the chicken in the slow cooker before cooking to enhance the flavour.

Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken, followed by the Black Bean and Corn Salsa. Pour on a drizzle of Prairie "Ranch" Dressing and top with tortilla strips.

Tested in Salads Cooking Class to RAVE reviews!


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