BBQ Chicken Salad
QUICK, easy, versatile and yummy!
10-12 chicken thighs with skin and bones
1/2 cup Scotts zero carb BBQ Sauce (or make your own)
2 T dill pickle relish
1 c (or so) fire roasted red peppers
1/4 c mayo
salt and pepper to taste
2 T chicken bouillon
2 T Italian Seasoning
Boil chicken in large pot covered with water. When done remove to cool and set broth aside to save. Separate chicken meat from the bones, skin, fat and gristle. Save the bones, skin, fat and gristle to combine with the broth in freezer containers to use later for bone broth.
Rough chop roasted peppers. Place chicken, peppers and all other ingredients to processor and pulse until desired consistency. Turn out into bowl and adjust texture and flavor as desired.
I use ALL sorts of roasted veggies with this recipe. Serve with deviled eggs and a few pork rinds.