Barbecue Chicken Salad – Bariatric Recipes
The other night I came home tired and not wanting to make the meatloaf I had planned. You KNOW I’m tired when I’m not up for making meatloaf…I LOVE meatloaf!
So I called an audible and made a really fast Barbecue Chicken Salad. What makes this super fast in my house is my Deep Covered Baker from The Pampered Chef®. I was able to microwave my chicken with some lower sugar barbecue sauce in 12 minutes.
Even without the baker, putting the chicken in the oven would have gotten the job done. And here’s a hint, if you dice up the chicken before you bake it…you won’t have to bake it near as long!
Aside from getting the chicken cooked, this salad is a few simple ingredients tossed together but will provide a big flavor return. Perfect for preop diets or for post-op gastric sleeve, bypass and band patients. Focus on the lean protein more than anything and get a little flavor form the veggies. This will help you fill up and stay full longer than if you have more spinach leaves than protein. Keep your bites small!
**When shopping for barbecue sauce, I simply read every label until I find the one with the lowest amount of sugar. I often use this bottle from Aldi® pictured below with 6 grams of sugar per serving.
Barbecue Chicken Salad - Bariatric Recipes
- 1 lb boneless, skinless chicken breast
- 2/3 cup low-sugar bbq sauce, divided
- 10 oz baby spinach leaves
- 1/2 red onion, thinly sliced
- 2 cups sugar snap peas
- 4 tbsp shredded parmesan cheese, optional
- Cook chicken with barbecue sauce. This will depend on your method
- If using a Deep Covered Baker: place chicken in the baker, coat with a 1/3 cup barbecue sauce and toss. Microwave 12 minutes.
- If using the oven: Heat oven to 350F dice up chicken, toss with 1/3 cup barbecue sauce and bake 15-20 minutes.
- If using a slow cooker: place chicken in the bottom, coat with 1/3 cup barbecue sauce and toss. Cook on high 3 hours or low 6 hours.
- While chicken is cooking slice red onion thinly. Divide spinach, red onion, sugar snap peas among four plates. Add 1 tbsp grated parmesan cheese per plate.
- Once chicken is cooked, let cool and dice. Add to the top of the salad. Drizzle with remaining 1/3 barbecue sauce.