Prep Time: About 1.5 hours, depending on how you cook the chicken
1 1/2 pounds boneless, skinless chicken breasts
Your favorite BBQ sauce
Spices, if desired: Ancho chili powder, garlic powder, chipotle chili powder
Pico de gallo
Shredded cheddar cheese
Hot sauce, if desired
Avocado, diced, if desired
Normally I slow cook my chicken because it’s so easy, but this is the more time-consuming method. Grilling is faster, but slow cooking gives it so much more flavor. For slow cooking, I place all chicken breasts in the slow cooker and pour enough BBQ sauce over top to cover them all (not drown them, just make sure they are all covered). Then, I sprinkle some of my favorite spices on top, like ancho chili powder, garlic powder, and chipotle chili powder. Cook for 1 hour on high and 1 hour on low. When finished, shred the chicken in the crockpot and stir it well to coat all of the chicken in the BBQ sauce. (To grill: marinade your chicken breasts in the BBQ sauce for a couple hours, then grill to your liking. Dice chicken when done.)
Divide the chicken into four equal portions – about four or five 4oz portions.
To assemble the salads, I take two big handfuls of spring mix and add pico de gallo, shredded cheddar cheese, diced avocado, ranch dressing, and a little bit of hot sauce to it. Warm the chicken in the microwave for about two minutes on medium heat, and add to the bowl. Enjoy!