This barbecue chicken salad is easy to make and full of healthy ingredients.
2 Boneless, Skinless Chicken Breasts, cooked
3/4 cup Barbecue Sauce
6 cups Romaine and Read Leaf Lettuce, chopped
1 medium Tomato, sliced
1 cup Canned Corn Kernels, drained
1 small Red Onion, diced
1 ripe Avocado, sliced
1 Red Pepper, diced
1/2 fresh Cilantro bunch, chopped
Paleo Ranch Dressing:
1/2 cup Mayonnaise
1/4 cup full-fat Canned Coconut Milk
1 tsp. Dried Parsley
1/2 tsp. Dried Dill
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Sea Salt
1/4 tsp. Coarse Black Pepper
Cook the chicken breasts until juices run clear and they are completely done. I used my Instant Pot (pressure pot) to cook mine. For thawed chicken breasts it takes about 10 minutes. If the chicken breasts are still frozen it takes about 22 minutes.
Cut up the lettuce, tomato, onion, avocado, cilantro and red pepper. Set aside.
Add the ranch ingredients to a jar. Using a stick blender mix them all together thoroughly. You can stir or whisk the ingredients, but the stick blender is much quicker and easier. If you don’t own a stick blender you should add it to your wish list! They are amazing for making dressings.
When the chicken breasts are done shred them with a fork or by placing them in your mixer with the paddle attachment. Heat the chicken breasts with the barbecue sauce so the flavors meld. I did this in the Instant Pot using the saute feature.
In a large bowl or individual serving bowls add the chopped lettuce, tomato, corn, onion, avocado, pepper and cilantro. Add the barbecue chicken once it has cooled. Drizzle the ranch dressing over the salad and serve.
I used plum barbecue sauce that I canned last summer. You can use whatever your favorite barbecue sauce is for this recipe.
Keywords: paleo, gluten free, dairy free, salad, barbecue, bbq