I figure if I’m gonna eat healthy, it’s gotta be on my terms. I left the gym this morning wondering how I could top this morning off right, and not feel guilty lol. I’m not talking about salads and dry chicken breasts though. I still want something mouth-wateringly delicious!
So I spiced up a boring chicken salad, and I’m so happy I did!
I always cook with dark meat chicken. There isn’t enough nutritional difference for me to justify giving up that amazing dark meat flavor. This recipe is simple and rewarding af!
Start by busting out the old Dutch oven again. If you don’t have one, you’re missing out. It’ll change your life.
Preheat the oven (with the Dutch oven inside) to 350°. I actually had some butter and minced garlic left in there from my campfire potatoes last night, which were a total win! If you’re starting fresh though, add 4 tbsp of butter and 1 tbsp of minced garlic in there while it is preheating. Also, you will need 2 hardboiled eggs for this. So you might want to do that now. Here’s my link to make perfect and easy hard-boiled eggs!
When it is good and hot, toss your chicken around in the garlic and butter, then leave it in the bottom. Crack some black pepper over the top.
You wanna cook the chicken for 30 minutes covered, and another 15 uncovered. That will allow it to brown nicely for the chicken salad, and not be all steamed white.
When it’s done, put the lid back on so it doesn’t dry out, and let it cool off to the side while you do the next steps.
Dice up 1/2 cup sweet onion (about half a medium onion), 1/4 cup celery (about 1.5 stalks), your 2 hard boiled eggs, and then finally your chicken.
Before you go combining everything, mix in 1/2 cup of your favorite BBQ sauce. I snagged this one from my local grocery. I like to sample different ones. That chipotle sets it off though!
Get it good and mixed in, that way your chicken is covered evenly. It was so tempting to dig in right now.
Now you can go ahead and mix everything else together, including 1/4 southern style mayonnaise. Make sure to take your time so everything is evenly combined. And that’s it!
It’s pretty simple, but tastes amazing!
I’ll give y’all a peek in on how I toast my sandwiches!
I only use honey wheat bread lately. It has such a great flavor, and is pretty healthy. All of my toasted sandwiches (grilled cheese included) get spread down with a thin layer of mayo (both sides) before hitting the skillet. I find the oils in it give you a way better crispy brown coating, even better than butter in my opinion.
Toast both sides in a preheated skillet, with the heat backed off to a notch under medium. When one side is done, flip it and add the BBQ chicken salad and cheese while the other side cooks.
When the other sides are toasted nicely, stack it up, serve, and enjoy!
This BBQ chicken salad makes for a great meal prep too!
BBQ Chicken Salad
Ingredients
- 1.5 lbs boneless chicken thighs
- 1 tbsp minced garlic
- 4 tbsp butter
- 1/2 cup diced sweet onion
- 1/4 cup diced celery
- 2 hardboiled eggs
- 1/2 cup BBQ sauce
- 1/4 cup southern style mayonnaise
- cracked black pepper and salt to your liking
Instructions
- Preheat the oven (with the Dutch oven inside) to 350°. Add 4 tbsp of butter and 1 tbsp of minced garlic in there while it is preheating.
- Hard-boil 2 eggs and set aside to cool.
- Cook the chicken for 30 minutes covered, and 15 mins uncovered, or until a little browned. When it's done, put the lid back on so it doesn't dry out, and let it cool off to the side while you do the next steps.
- Dice up 1/2 cup sweet onion (about a half a medium onion), 1/4 cup celery (about 1.5 stalks), your 2 hard boiled eggs, and then finally your chicken.
- Before you combine everything, mix in 1/2 cup of your favorite BBQ sauce into the chicken.
- Now mix everything else together, including 1/4 southern style mayonnaise.
- Enjoy!