Holy Smoke BBQ Chicken Salad

bbq sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and preservatives.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat options lower calories without sacrificing flavor.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess with lower cost.

chicken breast

🥗Healthier: grilled tofu

💰Cheaper: canned chicken

Canned chicken is more affordable and easy to use.

Welcome viewers and introduce the recipe for Holy Smoke BBQ Chicken Salad.

Mention the use of Gertie's premium barbecue sauce introduced by a co-worker.

Prepare the Insignia pressure cooker by plugging it in and selecting the sear and sauté function.

Heat the Insignia pot and add olive oil to sear the chicken breast and diced red onions.

Season the chicken breasts with Tony's Creole seasoning and black pepper before searing.

Sear the chicken in the pot until browned, stirring occasionally to lock in flavor.

Prepare 3 cups of hot water mixed with Goya polo bouillon cubes for later use in the pressure cooker.

Once the chicken is seared, pour the chicken broth into the pot and set the pressure cooker to poultry for 25 minutes.

Ensure the pressure cooker valve is set to sealing before starting the cooking process.

While the chicken cooks, prepare the salad base by adding one bag of romaine lettuce, diced tomatoes, and cucumbers to a mixing bowl.

Add real bacon bits to the salad base according to taste.

Incorporate shredded cheddar cheese and croutons into the salad mixture.

After 25 minutes, release the pressure from the cooker and remove the chicken.

Shred the cooked chicken using a knife, noting how juicy and tender it is.

Heat Gertie's premium barbecue sauce in a separate pot on medium heat.

Add the shredded chicken to the heated barbecue sauce and mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens