BBQ Chicken Salad

Last night I hosted Girls Night at my house. I knew everyone loved CPK’s BBQ Chicken Salad, so I recreated it. It was surprisingly easy! Everyone loved it, but I expected a larger crowd, so I have plenty of leftovers now!!! Oh, but the best part might have been that I was able to serve it on a bed of garden fresh lettuce! Hubby has done such a great job so far with growing our organic lettuce!

CPK BBQ Chicken Salad
6 boneless, skinless chicken breasts
Jenny’s BBQ Sauce (recipe below)
12 large fresh basil leaves, cut into strips
1 lb jicama, cubed
2 cups shredded Monterrey jack cheese
1 cup canned black bean, rinsed, drained
1 cup canned sweet white corn kernels, drained
3 tablespoons chopped fresh cilantro
1 pint fresh ripe cherry tomatoes, cut in half
2 assorted bell peppers, cubed

Boil or pressure cook chicken until no longer pink. Remove from water and shred while still hot. Cover pulled chicken with BBQ sauce and store in refrigerator. Can be served hot or cold, according to preference.

We had a “build your own” salad bar, so that everyone could chose their toppings.

Jenny’s BBQ Sauce
This sauce is the perfect “anytime” sauce.

3/4 cup apple juice
1/3 cup tomato paste
1/4 cup balsamic vinegar
2 tbsp brown sugar
2 tbsp honey
1/4-1/2 tsp chipotle powder, to preference
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp freshly ground black pepper

Combine all ingredients in a small sauce pan, bring to a boil. Reduce heat and simmer 30 minutes or until desired thickness. Stir often.

CPK Copycat Garden Herb Dressing
3/4 cup mayonnaise
1 cup buttermilk
8 tablespoons sour cream
1/2 tablespoon apple cider vinegar
2 teaspoons minced garlic
2 teaspoons minced fresh Italian parsley
1/2 teaspoon Worcestershire sauce
1 teaspoon minced fresh dill
1/4 teaspoon minced dried oregano
1/2 teaspoon fresh ground black pepper
1/4 teaspoon minced fresh basil

Whisk all ingredients until well combined. Store in refrigerator.

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