BBQ Chicken Salad

Salad Ingredients

Leftover BBQ Chicken Thighs or BBQ Pulled Chicken for a crowd or use 2.5 lbs chicken thighs and follow steps 1 and 2 below

4-6 cups of romaine lettuce

1 cup shredded carrots

1 cucumber, sliced

1 cup grape tomatoes, cut in half

2 cups Cast Iron Corn

Air Fryer Croutons

Simple Ranch Dressing or BLT Dressing (use for dairy free)

Directions

Skip steps 1 and 2 if using leftover chicken

1. Fill a large pot halfway with water and bring to a boil. Add 6 chicken thighs to the water (about 2.5 lbs). Simmer for 10-20 minutes or until the internal temperature reaches 170°F or a little higher. I use this digital thermometer.

2. Strain the chicken and then carefully cut into chunks. Stir in about 1/2- 1 cup of BBQ sauce and use on top of the salad.

3. If you are using leftover chicken and would like it warmed up, fill a large pot halfway with water and bring to a boil. Reduce heat to low and place chicken in a ziploc bag. Add to the water and let warm up for 5-10 minutes or until heated through.

4. Place about 1 cup of lettuce on a plate, add a sprinkle of carrots, several slices of cucumber and a handful of grape tomatoes. Add 1/2-1 cup of chicken, 1/4-1/2 cup of corn and a generous sprinkle of croutons. Drizzle with dressing. MMM!!!

Serves 4-6

Prep time (includes all other links prep): 55 min + 24 hours (if making BLT dressing)   Cook time: 10-20 min    Total time: 75 min