Categories: Salad

Ingredients

• 1 bottle (18 oz.) barbecue sauce
• 2 Tbsp. brown sugar
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• 1 1/2 Lbs. boneless skinless chicken breasts
• 12 cups chopped romaine
• 3 plum tomatoes, chopped
• 2 avocados, peeled and chopped
• 2 small carrots, thinly sliced
• 1 medium sweet red or green pepper,
• chopped
• 3 hard-cooked eggs, chopped
• 6 bacon strips, cooked and crumbled
• 1 1/2 cups (6 oz.) shredded cheddar cheese
• Salad dressing of your choice

Directions

1. In a greased 3-qt. slow cooker, mix the first four ingredients. Add chicken; turn to coat. Cook, covered, on low 3-4 hours or until chicken is tender ( a thermometer should read at least 165 degrees).

2. Remove chicken from slow cooker; cut into bite-size pieces. In a bowl, toss chicken with 1 cup barbecue sauce mixture. Divide romaine among six plated; arrange chicken, vegetables, eggs, bacon and cheese over romaine. Drizzle with salad dressing.

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