Video Here (Needs H5P implementation)

Ingredient List:

Don’t forget to check what you already have in the fridge!

• 1 lbs. boneless skinless Chicken Breast (about 2 breasts)

• Salt and Pepper to taste

• ½ cup BBQ Sauce

• ¼ cup Plain Greek yogurt

• ¼ cup Mayonnaise

• 4 cups bagged Coleslaw Mix (could be substituted with regular lettuce or thinly chopped up veggies for added crunch)

Substitutions:

To make gluten free: this recipe is naturally gluten free, just ensure the BBQ sauce you use is also gluten free.

To make dairy free: Skip the Greek yogurt and replace with mayo. Add some lemon to give it a nice citrus flavor.

To make vegan: Substitute the chicken with canned chickpeas. Give them a slight mash to help them combine with the other ingredients.

To make nut-free: This recipe is naturally nut free.  

Instructions:

1. Preheat oven to 450 degrees Fahrenheit

2. Season chicken with salt and pepper (can add others if you like) and place in a shallow baking dish.

3. Cook for about 15-18 minutes, until chicken is completely cooked

Cooked chicken should have an internal temperature of 165 degrees Fahrenheit

No thermometer? No problem! Cooked chicken breast should be white all the way through. You can also check the juices—if they run clear, your chicken is done!

4. Shred chicken using two forks

5. In a large bowl mix together the shredded chicken, yogurt, mayonnaise, coleslaw and BBQ sauce.

6. Mix with a spoon until fully combined, season with salt and pepper to taste

7. Enjoy by eating this salad on its own, in a sandwich, or wrap with your favourite toppings.

This salad is also the perfect side to have in a snack plate or homemade lunch!