🥗BBQ Ranch Chicken Salad 🥗Recipe
Chicken Salad Recipe Below! ↙️
1 lb chicken breast; frozen or fresh
1/4 cup water (1/3 cup if using thawed chicken)
1 tsp pepper
1/2 tsp sea salt
1/2 cup apple cider vinegar
2 TB less sugar ketchup
2 TB tomato paste
1 can tomato sauce (8 oz)
3-4 cloves minced garlic or 1 tsp garlic powder
1 TB Worcestershire sauce
1 tsp each chili powder and onion powder
1/2 tsp salt
1/2 tsp pepper
1/4 cup stevia brown sugar blend
1 TB honey
10-12 cups romaine, spinach, iceberg lettuce mix, etc.
1/2-3/4 cup shredded cheddar
1/2 green pepper, sliced
1/2 red onion, thinly sliced
4-6 strips turkey bacon, cooked crumbled
2-4 hard-boiled eggs, chopped
Light ranch; bonus points for homemade!
optional: crispy jalapeño, croutons, tortilla strips, etc.
Chicken: Cook on high pressure (use trivet) for 15 minutes and allow let it naturally release for 5 minutes. You’ll want to remove the chicken and shred it when cooled.
Slow Cooker: Lightly spray the crockpot with olive oil, skip the water, add salt and pepper to the chicken. Mix BBQ sauce ingredients and pour in. Cook low 6-8 hours or high for 3-4 hours.
Sauce for Chicken Salad Recipe
Pressure Cooker: Leave broth in the pot; use the “Saute” function with the “More” setting (Instant Pot) for BBQ. Whisk in the tomato paste, ketchup, tomato sauce, Worcestershire sauce, apple cider vinegar, brown sugar, garlic, onion & chili powders, pepper, and salt. Bring to boil, stirring often, then switch the “Saute” function to “Normal.” Allow simmering until thickened to sauce consistency. May take several minutes.
Slow Cooker: Transfer remaining liquid to a medium saucepan on the stovetop. Follow the same directions as the Instant Pot method; adding ingredients and thickening. Add and coat shredded chicken. Cool.
Assembly: Prep veggies & toppings. Rinse and chop greens/veggies, cook turkey bacon, etc. Greens first, BBQ chicken, veggies/toppers, and ranch dressing last. Toss a pinch of sea salt and cracked pepper on top.
Cook Also: Instant Pot Chili Recipe with Cornbread