Serves 4
Ingredients
- 2-3 cups chopped red leaf or romaine lettuce
- 2-3 cups premade veggie slaw blend
- 1/4 cup plain kefir (can use plain Greek yogurt as well)
- juice of 1/2 lime
- sea salt and paprika to taste
- 2 small zucchini, sliced and quartered
- 1 fennel bulb, thinly sliced
- 2 Tbls. olive oil
- 16oz shredded chicken
- 3 Tbls. no sugar BBQ sauce (we love Primal Kitchen Golden BBQ)
- 1 mango, diced
- 1 avocado, diced
- 1/2 jalapeno, finely chopped (optional)
- 1 cup chopped cilantro
Directions
- Marinate the Salad. Whisk together kefir with lime juice, sea salt and paprika. In a large bowl, toss together lettuce, slaw and kefir blend so salad is well covered. Let sit while you prepare the rest.
- Roast Veggies. Preheat oven to 400F. Toss zucchini and fennel with olive oil, sea salt and paprika to taste. Roast for 20-25 minutes.
- Prepare Chicken. Mix shredded chicken with BBQ sauce in a separate bowl to coat well.
- Prepare Mango Chutney. In another small bowl, toss together mango, avocado, cilantro and jalapeno if using. Add extra lime juice or cayenne pepper if desired.
- Serve. Layer plates with marinated salad, then roasted veggies, then shredded BBQ chicken and top with the chutney. Drizzle with an additional bit of BBQ sauce or lime-kefir mix for flair.
Notes
- We like to cook a whole chicken in the Instant Pot for 25 minutes ahead of time, then freeze small portions of the shredded chicken for just this type of need! But you can of course buy pre-shredded chicken as well.
- Have fun with this recipe: add black beans, change up the roasted veggies, top with pepitas – there is so much you can do to make it yours!
