Making a salad the dish you can’t stop eating is always a smart move, even if it takes a little sugar or salt in the dressing to make it extra yummy. Some people may say they’d rather not use salt or sugar in a dressing, yet find themselves craving pizza and sweets later on. Better to satisfy that craving now with veggies, because a little bit goes a long way when it comes to veggies. It takes an open mind to see the exciting possibilities of real change in your health and body!

  • Salad Greens of your choice
  • 3 Raw Chicken Breast
  • 2/3 cup BBQ Sauce
  • 1 Can Chickpeas
  • Light Ranch Dressing
  • Cherry Tomatoes
  • Red Onion

Preheat oven to 400 degrees.

Spray foil-lined baking sheet with cooking spray.

Drain and rinse chickpeas and layout on your foil-lined cooking sheet and sprinkle with salt and pepper. Coat chickpeas with oil spray and bake for 12-15 minutes or until crunchy.

Place raw chicken breast in a pressure cooker, dutch oven, or crockpot. Add BBQ sauce and water to just about cover chicken in the instant pot. Set to poultry on a pressure cooker (25 minutes) or until fully cooked and tender. When done, shred the cooked chicken up.

Slice and prep the salad ingredients, feel free to add avocado and hearts of palm.

Add the cooked BBQ chick to the greens, top with sliced veggies. Drizzle with light ranch dressing (you can add some water to the dressing to help it spread). Top with roasted chickpeas.

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