BBQ CHICKEN SALAD

In my family, we are all total suckers for a good BBQ chicken salad. So yummy!!! It’s pretty much the only salad my little kids will eat. So on the first day of school, guess what they asked me to pack in their lunches?! So I made them each one, plus one for me. So good!!!

*The little dressing containers with kids are from Costco, however, most grocery stores carry them.
*The to-go containers are my favorite! I bought them from Sam’s Club but there is a very similar version on Amazon, which is linked in my Amazon favorites. They are BPA free, dishwasher/microwave safe, and are awesome for leftovers or packing lunches. *The salad dressing I used here is a knock-off of the popular salad dressing from Cafe Rio. It’s called “Don Poncho’s Cilantro Lime Crema”. It is now being sold at my Costco. I am obsessed, it is sooooo good! If you can’t find it, just use ranch dressing.

BBQ Chicken Salad

In my family, we are all total suckers for this BBQ chicken salad. And for good reason! 

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Course: Salad

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Servings: 4

Ingredients

• chopped romaine lettuce
• black beans
• corn
• cilantro
• red onion
• tomato
• lime wedge
• BBQ chicken (Instant Pot directions below)
• cilantro-lime crema dressing (from Costco) or use ranch
• tortilla strips, Walmart, near the salad dressing
• extra BBQ sauce drizzle for the top
• avocado if you are eating the salad right away

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Instructions

• Put 4 frozen chicken breasts in the instant pot and (I actually didn’t add any water because the ice glaze on my frozen chicken was so thick- but typically, add 1/2 cup of water so that steam can build pressure)
• Cook the chicken on “manual/high pressure” for 20 minutes. 
• Natural Pressure Release for at least 10 minutes, unless you like dry, chewy chicken.
• Discard the extra liquid, shred the chicken and add however much BBQ sauce you like (I added 1/2 cup).