BBQ Chicken Salad

I'm going to caveat this post by saying that this recipe was thrown together by using store-bought products, so I just want to be transparent with that! This was a SUPER easy salad to throw together for lunch, or you could have it for dinner as well if you're trying to lighten things up. Nick, my husband, and I have been trying to do some sort of meal prep on Sundays so that we're all set for the beginning of the week with lunches, etc. The week can easily slip away from you and we've found that if you don't start out eating healthy on Monday, your week can end up being shot from that perspective! My go-to has been grilling different types of chicken on Sunday on our Big Green Egg (Nick does the grilling), and then having that in different variations for lunches early in the week. For this recipe, you can swap out whichever products are your favorites, but below are mine! You could also turn this into a wrap if you're not into the whole salad thing!

Servings: 3-4

Ingredients:

2-3 chicken breasts, depending on their size

~ 1 cup BBQ sauce (I used Wells Hog Heaven Barbecue Sauce - North Carolina style, baby!)

Salad Toppings (per 1 serving):

~ 2 tb black beans

~ 1/4 cup shredded carrots

~ 1/4 cup sharp cheddar cheese, shredded

1-2 tb salad dressing (I used Simply Dressed Ranch - made with Greek Yogurt)

~2 handfuls lettuce (I used mixed greens)

Directions:

Marinate the chicken breasts for at least 4 hours, but up to 24 hours. On the Big Green Egg, grill at 350 degrees for approximately 7-9 minutes, flipping once. Let cool and then shred or cut into slices. Refrigerate until you're ready to build your salad. NOTE: I would add a dash more of the BBQ before heating the chicken briefly for the salad (about 20 seconds).