Shredded Chicken Salad

Chopped Chicken Salad

Recipe Type: Salad
Author: The Bikini Chef
Prep time: 10 mins
Cook time: 8 hours
Total time: 8 hours 10 mins
Serves: 6 to 8
Slow cooking the chicken makes it super tender and flavorful. This delicious chicken salad is a meal all in one complete with protein, fiber, and packed full of flavor. Use this recipe for leftover bbq chicken, too, and save yourself loads of time!

  • 2 pounds boneless, skinless chicken breasts
  • 1 1/2 cups bbq sauce of your choice
  • 6 cups mixed geens
  • 1 1/2 cups black beans, rinsed
  • 1 cup grape tomatoes, halved
  • 3/4 cup fresh cilantro, chopped
  • 1-1/2 cups low-fat shredded cheddar cheese
  • 1 cup fresh or frozen kernel corn
  • 1 cup chopped red onion
  • 2 avocados, thickly sliced crosswise
  • pinch of sea salt per serving
  • pinch of black pepper per serving
  • 2 limes, quartered
  1. Place chicken in a crock pot with your choice of BBQ Sauce.
  2. Turn on low for 8 hours.
  3. Place cooked chicken in a medium or large mixing bowl and shred with a fork.
  4. In a separate large mixing bowl, toss together mixed greens, black beans, tomatoes, cilantro, cheese, corn, and onion.
  5. Place 1 1/2 cups mixed green mixture on serving plate and top with 3/4 cup chicken.
  6. Top with avocado slices and finish with a pinch of sea salt, black pepper, and squeeze of fresh lime.


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The Complete Idiot's Guide Quinoa Cookbook

The Complete Idiot’s Guide Quinoa Cookbook

Other books by The Bikini Chef:
Substitute Yourself Skinny
Boost Your Metabolism
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites

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Shredded Chicken Salad

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