Ingredients

The following ingredients have 5 Servings
  • 2 pounds chicken thighs (cooked: See Recipe Notes; or use leftover chicken)
  • 2 cups BBQ sauce (see BBQ Sauce recipe just below)
  • 1 large head romaine lettuce (or 2 small heads, chopped into bite-size pieces)
  • 2 large sweet potato (or 5-6 small, peeled and cut into 3/4" bite-size cubes; use winter squash for GAPS)
  • 2 large beets (yellow, peeled and in 3/4" cubes, or 1 large head cauliflower, chopped into bite-size pieces)
  • 1/4 cup extra-virgin olive oil (or preferred fat of choice such as avocado oil or melted lard)
  • 1 Tablespoon balsamic vinegar (optional, omit for GAPS)
  • 2 cloves garlic (peeled and sliced)
  • 1/2 teaspoon sea salt
  • 1-2 avocados (chopped)
  • 3 cups cauliflower rice (about, cooked)
  • 4 whole carrots (roughly chopped)
  • 1 small beet (roughly chopped)
  • 1 small onion (peeled and roughly chopped)
  • 2/3 cup bone broth
  • 1/4 cup apple cider vinegar
  • 1/4 cup bacon fat (optional, to add smoky flavor)
  • 3 Tablespoons maple syrup (or honey for GAPS)
  • 3 Tablespoons coconut aminos
  • 2 Tablespoons fresh ginger (grated then measured)
  • 1 Tablespoon blackstrap molasses (, omit for GAPS)
  • 2 cloves garlic
  • 1 teaspoon fish sauce
  • 1/4 teaspoon sea salt

Instruction

  • Preheat oven to 425 degrees Fahrenheit. Place sweet potatoes and cauliflower in large mixing bowl. Add olive oil, garlic and sea salt, stirring to coat. Spread veggies out onto one to two shallow baking pans, depending on their size. Roast until sweet potatoes are fork-tender, about 30-35 minutes; stir and turn over vegetables occasionally during cooking so dark bottoms get flipped. Drizzle with optional balsamic vinegar and keep warm in oven at lowest temperature until ready to serve.
  • Place chicken in medium-size bowl and shred using two forks. Add 1-1/2 cups BBQ sauce and lightly stir to coat. Use remaining BBQ Sauce to drizzle over bowls.
  • Assembly of BBQ Chicken Salad Bowls~ Place each ingredient in serving bowls separately, side-by-side, to create a composed salad bowl: romaine lettuce, roasted veggies with any pan drippings, cauli rice, BBQ shredded chicken, chopped avocado; garnish with probiotic dill pickles and/or plantain chips.