I’d be lying if I didn’t say I’ve eaten this salad daily for the past…oh, two weeks or so. A big serving of protein over a bed of lettuce covered with sautéed red onions and a bit of sweet barbecue sauce, topped with my favorite cheese – mozzarella.
It’s a lighter fare, but still allows me to get some protein and veggies in, while being not too filling so that I can hit the gym not too much later.
Barbecue Chicken Salad:
- 3 cups of chopped green leaf lettuce
- 1/4 red onion
- 1 c. (100g) of shredded, cooked, chicken breast, chicken thigh, or a combo of two
- 1 T. barbecue sauce (I used Bone Suckin’ Sauce, original)
- 1/4 c. shredded mozzarella
- coconut or olive oil
- fresh ground black pepper
I like to bake chicken breast and thighs ahead of time and once they’re cooled turn them into shredded chicken. I love dark meat chicken to bring a bunch of flavor to chicken breast.
Heat a bit of oil in a cast iron pan over medium-low to medium heat, and saute the red onion. Add the chicken to the pan and cook until warmed.
While this cooks, chop your lettuce, and spread on a dinner plate.
Place the cooked chicken and onion in a bowl and top with 1 T. of BBQ sauce. Pour on top of the bed of lettuce, top with shredded cheese, and fresh ground black pepper, if so desired.