Without a microwave, leftovers for lunch have to be strategically planned at my new apartment. This BBQ chicken salad is actually something that is served at the café at my work, and I decided to come up with my own healthy recipe for it to eat at home! It looks a little sloppy, but once you realize how easy, delicious, and versatile it is, you won’t mind.
BBQ Chicken Salad
gluten-free, grain-free, soy-free, dairy-free, peanut-free, tree nut-free, seed-free, shellfish-oil, fish-free, bean & legume-free
- 2 lbs boneless, skinless chicken tenders
- 1 vegetable bouillon cube (any kind will work)
- 1 jar roasted red peppers, drained and chopped
- 5 scallions, chopped
- 1 cup barbecue sauce
I used organic chicken from Pine Manor, an Amish farm in Illinois that raises free-range, antibiotic and hormone-free chickens.
Even the BBQ sauce was from a local producer in Grafton, Nebraska!
- Bring a large pot of water to a boil; dissolve bouillon cube in water.
- Add chicken and bring water back to a boil for about 5 minutes until chicken is cooked through.
- Remove chicken from broth and chop into small pieces
- In a large bowl combine chicken, peppers, scallions, and BBQ sauce.
- Mix and serve warm or cold as is, on top of a salad, or even on a sandwich!
Even after making 2 pounds of chicken, this salad lasted less than 24 hours in my refrigerator before it was devoured: it’s that good.
A few things on the menu this week: quinoa tabbouleh with sausage, wheatberry salad, pulled pork and more!