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.
Blue Ribbon Recipe
Since the chicken is cooked in a slow cooker, this is basically a dump and go dinner. Perfect for the summer when you don't want to heat the kitchen by turning on the stove. The chicken soaks up the flavor of the BBQ sauce and is super tender. Setting up a mini salad bar is perfect so everyone can customize their salad. A very versatile recipe that can be thrown together with what vegetables you have. This simple salad reminded us of a lazy summer day.
Ingredients For slow cooker bbq chicken chopped salad
lettuce (romaine or greener selection blend)
boneless skinless chicken breasts
hard boiled eggs
bell pepper (color of your preference)
How To Make slow cooker bbq chicken chopped salad
Place chicken breasts in slow cooker. Cover with BBQ sauce and cook on low for 4 hours.
Chop vegetables and egg into bite-size pieces, being sure to keep the size uniform.
When chicken is cooked through remove from the slow cooker. Cut into pieces that match the size of the veggies.
Arrange everything EXCEPT lettuce on a large platter, placing chicken in the center.
Place lettuce on serving plates and allow diners to top with the salad ingredients. Serve with your favorite dressing (ranch recommended).
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