Counting Every Blessing
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Blueberry Zucchini French Toast
I'm Becca - mom to three cute kiddos, professional photographer, chocolate addict, in love with all thing wildflowers, and (most importantly) a sinner saved by grace through faith!
A while ago we bought some Kirkland’s pulled pork from Costco (if you haven’t tried it yet, you NEED TO. It’s seriously life changing). To go with it, Isaac bought three different kinds of barbecue sauce. Then we had a potluck at church so I bought more pork and more sauce at Costco to make sure we’d have enough. Well, by the end of that week we had three barely used bbq sauce bottles and two giant Costco sized ones. And since then I’ve been using barbecue sauce in as many meals as I can. Which is why today’s recipe features some oh so delicious barbecue chicken. #yourewelcome
I was craving a salad, but also roasted potatoes and barbecue chicken. So I decided to go with it and make a salad that combined all of that deliciousness in one bowl. The result? One of my favorite salads ever. It’s warm and cozy. Fully of fresh, crisp spinach. Makes plenty of leftovers. And perfect for transitioning into fall.
The two stars of the show are the pulled chicken breast from Costco and the BBQ Ranch Dressing from Primal Kitchen. The chicken is in the prepared foods section in Costco and is a game changer. They hand pull rotisserie chicken breasts and package it up so it’s ready to go when you need it. I used half the package for my meal prep and froze the rest for later. Easy peasy! And the dressing you can find at Target, Sprouts or (how I bought it) on Thrive Market. It’s a little runnier than most dressings, but the flavor is AMAZING. I use it all the time, and it was the perfect finishing touch for this salad.
Needless to say, this salad will definitely be making an appearance quite often in the upcoming months. Best of all, you can make it Whole30 compliant by using an approved barbecue sauce (like my favorite from The New Primal < affiliate link). Now that’s my kinda meal!
1 1/4 lbs cooked & shredded chicken breast
3/4 cup barbecue sauce
3 cups baby potatoes
1 Tbsp olive oil
1 pint cherry tomatoes
6 cups spinach, chopped
Preheat oven to 375.
Wash, then cut the potatoes into quarters, and slice the onion into strips. Place them on a cookie sheet, then toss in olive oil and your seasoning of choice (I LOVE the Meat & Potatoes seasoning from Primal Palate < affiliate link). Roast the potatoes and onion until the potatoes are soft and slightly browned, about 30 minutes.
Meanwhile, shred the chicken into bite sized pieces and place it in a bowl. Pour the barbecue sauce on top and stir to combine.
Slice the tomatoes in half lengthwise. Set aside.
Assemble the salad – spinach, topped with the roasted potatoes and onions, barbecue chicken and tomatoes. Drizzle with your favorite dressing, and enjoy!
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