Salads

Slow Cooker BBQ Chicken Cobb Salad

224

Anyone else out there competing in the 8 Week “Get Healthy” Challenge? We are getting close to the finish! The biggest challenge for me is getting all the servings of vegetables each day. One night for dinner, I had some BBQ chicken in the crock pot (which is one of my go-to meals when I need dinner in a hurry) and I was trying to think of how I could get all my vegetable servings in one sitting . . . I started clearing out all the vegetables in the fridge and decided to turn my BBQ chicken into

6
5 chicken breasts
1 (18 oz) bottle barbecue sauce
12 cups chopped Romaine lettuce
2 avocados, diced
3 Roma tomatoes, diced
1 green pepper, chopped
2 carrots, thinly sliced
6 slices of bacon, cooked and crumbled
3 hard-boiled eggs, diced
2 cups cheddar cheese
Other toppings you might want to add: cucumbers, red onion, green onion, bleu cheese . . . the possibilities are endless!
Spray the inside of your crock pot with non-stick cooking spray. Place chicken breasts inside and pour the bottle of barbecue sauce on top. Cover with lid and cook on low for 4-5 hours (or high for about 2...
See the full directions on my site
Nutritions

Calories
347

Sodium
611mg
25% DV

Fat
21g
33% DV

Protein
17g
35% DV

Carbs
19g
6% DV

Fiber
9g
36% DV

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Roasted vegetables are the easiest way to fix a tasty side dish. Just spread them in a pan and place in the oven. This is one of those recipes that can be easily doubled or tripled to feed an even bigger crowd. You really can’t go wrong when making this roasted vegetable recipe. Slice up ...

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