BBQ Chicken Chopped Salad
with bell peppers / tomatoes / crushed plantain chips
What is one of the best things to do with leftover BBQ chicken? Make a BBQ chicken salad! This salad is packed with vegetables. Creamy dressing and crunchy plantain chips give it layers of texture and flavor.
Ingredients
- Bell peppers, any color - 1 , chopped
- Tomatoes, medium - 2 , chopped
- Lettuce, romaine - 2 hearts , chopped
- Green onions - 2 stalks , chopped, green and white parts combined
- Avocados - 1 , cubed
- Slow Cooker BBQ Chicken (leftover from Monday) - ~2 1/2 cups
- BBQ sauce, paleo-friendly - for serving (use your favorite paleo-friendly version)
- Plantain chips - 2 cups
- Green onions - 1 stalk , finely chopped, green and white parts combined
- Vinegar, white wine - 1 1/2 Tbsp
- Mayonnaise, paleo-friendly - 1 Tbsp
- Dill, dried (opt) - 1/4 tsp
- Garlic powder - 1/4 tsp
- Oil, olive - 3 Tbsp
Prep
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Make vinaigrette - Finely chop green onions (portion for dressing). Whisk together with vinegar, mayonnaise, dried dill, and garlic powder. Add olive oil while whisking. (Can be done up to 5 days ahead)
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Bell peppers - Chop bell peppers. (Can be done up to 5 days ahead)
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Tomatoes / Lettuce / Green onions (portion for salad) / Avocados - Prep as directed.
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Make
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Reheat leftover BBQ chicken in the microwave.
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Assemble salads with a bed of lettuce. Top with tomatoes, bell pepper, green onions, and avocados. Spoon warm BBQ chicken over top.
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Drizzle salads with vinaigrette and BBQ sauce. Crumble plantain chips over top or serve on the side for scooping. Enjoy!
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