Hawaiian BBQ Chicken “Big Ass Salad” Bowls with Quick Pickles Recipe

All raw. All cooked. A little of both. With meat, or without. Artfully arranged in a pretty plate or thrown together in a to-go container as your run out the door. There are infinite ways to assemble your “Big Ass Salad.”

What’s the best way to make yours?

The best “Big Ass Salad” is the one you’ll make, and the one you’ll enjoy eating.

With flavorful veggies, sweet BBQ chicken, and salty pickles, this version of the BAS keeps your taste buds interested. It’s easy to put together, and you can easily adapt it with the veggies you have on hand.

Here’s how to make it.

Hawaiian BBQ Chicken “Big Ass Salad” Bowls with Quick Pickles Recipe

Serves: 2-3, depending on bowl size

Time in the kitchen: 15 minutes

Ingredients

For the Chicken

• 1 lb boneless skinless chicken breast
• Salt and pepper to taste
• 3/4 cup Primal Kitchen® Hawaiian BBQ Sauce, divided
• 1 tbsp fresh lime juice

For the Quick Pickles

• 1 medium cucumber thinly sliced
• 2 garlic cloves smashed
• 5-8 peppercorns (optional)
• 1 tbsp fresh dill
• 1/2 cup water
• 1/4 cup white vinegar
• 1/4 cup white wine vinegar
• 1 tsp salt

For the Bowl

• 1 head romaine lettuce, torn
• 1 cup cooked riced cauliflower (frozen and rinsed to thaw, for ease!)
• 1 beefsteak tomato roughly chopped
• 1/4 red onion diced
• 1/2 cup cheddar cheese shredded (optional)
• 1/4 cup Primal Kitchen Cilantro Lime Dressing and Marinade

Directions

For the Chicken

Season chicken with a salt and pepper to taste and marinate in a large bowl. In a small bowl, whisk 1/2 cup of the BBQ sauce, and lime juice. Pour the sauce over the chicken and marinate for an hour or two.

Sear chicken on medium-high heat until internal temperature reaches 160 degrees. Once cooled, slice against the grain into strips.

For the Pickles

Fill a jar or large bowl with dill, cucumber, garlic, and peppercorns. Heat the water, vinegar, and salt in a saucepan over medium-high heat. Once the liquid starts to bubble, remove from heat and pour into the jar with the cucumbers. Allow to cool  then refrigerate.

For the Bowls

Arrange the salad ingredients in each bowl. Layer on the cooled and sliced grilled chicken, then top the bowls with the remaining BBQ sauce.
Garnish with cilantro and pour on a generous amount of Cilantro Lime Vinaigrette. Enjoy!

Recipe courtesy of guest contributor Abby Rice, wellness blogger at Everyday From A. Adapted for the Primal lifestyle from the original version, featured here. Many thanks, Abby!

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