Try this BBQ Chicken Salad recipe, or contribute your own.
- Carbohydrate 82.48857375 g
- Cholesterol 3166.56 mg
- Fat 1187.38272625 g
- Fiber 8.65259985208511 g
- Protein 697.17763 g
- Saturated Fat 257.4377475 g
- Serving Size 1 1 recipe (4971g)
- Sodium 12631.512000002 mg
- Sugar 73.8359738979149 g
- Trans Fat 92.0567100000001 g
- Calories 13876 calories
Step-by-step
- Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
- For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
- Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.
Protein Prep and Freezer Management
Swapping chicken breasts for boneless, skinless thighs alters the texture and moisture retention significantly due to higher fat content. Slow cooking poultry requires minimal added moisture since the meat releases its own juices during the process. Set the slow cooker to low heat and cook the poultry for six hours until internal tenderness allows easy shredding with two forks. Cooked shredded chicken stores safely in an airtight container in the refrigerator for up to four days. Portion the shredded meat into freezer-safe bags for longer storage lasting up to three months. Thaw frozen chicken overnight in the refrigerator before assembling bowls.
Dressing Emulsification and Chilling
Blending ranch dressing with fresh cilantro, lime juice, and a tomatillo requires a high-speed blender to fully liquefy the fibrous herbs and tart fruit. Chill the blended dressing for a mandatory minimum of thirty minutes in the refrigerator to let the flavors meld and thicken properly. Acid from the fresh lime juice breaks down dairy proteins slightly, so whisk the mixture thoroughly if separation occurs during storage. Keep the dressing in a sealed glass jar for up to five days.
Assembly and Common Pitfalls
Adding wet ingredients like salsa and dressing to greens too early causes wilting within minutes. Dress individual portions right before eating to maintain the crunch of the lettuce and spinach base. Over-blending the tomatillo can introduce excess water and thin the dressing consistency. Layer the tortilla strips at the very top of the bowl to prevent them from absorbing moisture and turning soggy.
