BBQ Chicken Salad

The mason jar salad has been a hit around our house.  We have had them made in bulk and then take them for lunch or even eat them when we are home but don't feel like making anything.  This week I tried a BBQ Chicken salad.  It is amazing! Easy, great flavor and best of all filling! 

BBQ Chicken Salad
 

-Chicken Breast (for this recipe I used 3 medium sized breasts and this was enough for 4 large salads. 
-1 cup of BBQ Sauce (I like Sweet Baby Rays)
-1/8 cup of brown sugar
-1/8 cup of smokey hot sauce (omit this if you do not like some heat).
-1/8 cup of Italian dressing (any will do, I used leftovers from a previous salad)
-4 cups of Arugula
-4 cups of Spinach
-1 can of chickpeas, drained
-1 cup of diced tomatoes or 1 cup of cherry tomatoes halved
-2 cups of broccoli slaw 
-1/2 cup of red onion, diced 
-Organic Chipotle  Ranch dressing (2 Tablespoons per salad)
     *you can use dressing of your choice, I think regular ranch or blue cheese would be great! If you don't like creamy dressings I would opt for a zesty vinaigrette of some kind. 

For BBQ Chicken

For Slow Cooker:
-Cut chicken breasts into strips or chunks. Place in bottom of slow cooker.  Whisk together BBQ Sauce, brown sugar, hot sauce and Italian dressing.  Pour mixture over chicken and cook on low until the chicken is cooked through. *For my slow cooker it took about 3 hours, this will alter depending on your cooker as well as how much chicken you use. 

-When done, let cool fully before using in a salad.  I like to let it cool and then refrigerate over night before using in a salad. 

Without slow cooker:
-If you do not have a slow cooker you can still enjoy a great BBQ chicken.  I have basted the chicken in a light coat of BBQ sauce and then baked the chicken in the oven.  Usually on 350 degrees for about 20-30 minutes depending on amount and size of chicken.  Once chicken cools cut into shreds or chunks.  Whisk together BBQ sauce, brown sugar, hot sauce and Italian dressing.  Toss chicken in sauce.  Let cool over night before use so all flavors have time to blend. 

For Mason Jar Salad:

*I made 8 salads, enough for 2 people for 4 days and the 4th day the salad was still fresh and not soggy*

Layer Ingredients evenly in the following order in four (4) Mason Jars to maximize amount of time you can prep ahead!
1) 2 Tablespoons of Salad Dressing
2) 1/4 can of Chickpeas
3) Diced tomatoes
4) Broccoli Slaw
5) Red Onion
6) BBQ Chicken
7) Spinach and Arugula Mixed