Slow Cooker BBQ Chicken Chopped Salad

Christine Hadden

By
@chadden1220

I never thought I could get my husband on board for eating a salad for dinner but the BBQ chicken really gives this some substance.
The way this salad is served is perfect for the pickiest eater because it allows the diners to pick and choose which veggies they like. This dish has easily won a place on my table for the summer months. The veggies can be swapped out for whatever you like or whatever is fresh in your garden.


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Comments:

Serves:

4

Method:

Slow Cooker Crock Pot

Ingredients

1-2 bag(s)
lettuce (romaine or greener selection blend)
2-3
boneless skinless chicken breasts
1 bottle
bbq sauce
1
avocado
2
hard boiled eggs
1/2 c
croutons
1
bell pepper (color of your preference)
1 large
cucumber
2
carrots

Directions Step-By-Step

1
Place chicken breasts in slow cooker, cover with BBQ sauce and cook on low for 4 hours.
2
Chop vegetables and egg into bite size pieces, being sure to keep the size uniform.
3
When chicken is cooked through remove from slow cooker and cut into pieces that match the size of the veggies.
4
Arrange everything EXCEPT lettuce on a large platter, placing chicken in the center.
5
Place lettuce on serving plates and allow diners to top with the salad ingredients. Serve with your favorite dressing (ranch recommended).

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #BBQ, #chopped