Start with good, fresh lettuce, finely chopped into shreds. I make my own half and half mix of baby romaine and spinach. I buy the romaine as heads of lettuce, and the spinach I just buy bagged. But I tend to not really like the premixed, bagged salads. Thats just me, but use whatever lettuce you enjoy. But try the baby romaine from Trader Joes. So good.
To make shredded chicken in the crockpot, I put frozen chicken breasts or tenderloins (usually 2 breasts or about 6 tenderloins) and let it cook on low for 4 or 5 hours. Every crock pot is different though! I know it’s done when it shreds apart easily with a fork. There is usually some liquid that has cooked out, I shred the chicken in with the liquid and let it kind of soak the juices back in a little. About 30 minutes later I mix in a good amount of BBQ sauce. Bam. BBQ chicken.
The real superstar of this recipe is the homemade ranch dressing. I make a big batch of the dry mix to always have on hand!
Ranch Dressing Dry Mix
combine the following spices in a food processor
- 1/4 cup dried parsley
- 1 tbsp dill
- 1 tbsp + 1 tsp garlic powder
- 1 tbsp + 1 tsp onion powder
- 1 tbsp + 1 tsp dried onion flakes
- 2 tsp ground black pepper
- 2 tsp dried chives
- 2 tsp salt
Then for the actually dressing, combine in a jar with lid:
- 1 tbsp dry mix
- 1/3 cup organic mayo
- 1/3 cup milk, and shake it all well to mix!
For the final presentation, toss the lettuce with the dressing, then sprinkle on top:
- shredded cheese
- shredded BBQ chicken
- red kidney beans
- cooked corn (toss a couple handfuls of frozen corn in a pan on the stove for a few minutes)
- crumbled tortilla chips
Healthier Option: not super keen on bbq sauce, because it has sugar? Use (non msg) taco seasoning instead and make it a taco salad!