Layers—it’s all about the layers of flavor, whether it’s a great lasagna, a sandwich or a wrap. I like to slow-cook chicken with liquid smoke and BBQ sauce to give it that great smoky flavor without the hassle of using a smoker. I make my own sauce or use Sweet Baby Ray’s, but whatever you like is cool. Once your chicken is done and tastes awesome, why not apply it to the simplest leftover chicken dish ever—chicken salad? Finish it in a lettuce wrap to avoid the carbs and get the crunch.
– 1 tsp (5 ml) liquid smoke.
– ½ cup (120 ml) BBQ sauce.
– 2 bone-in chicken quarters.
– 1 cup (240 ml) water.
– ½ white onion, diced fine.
– ¼ cup (55 ml) mayo.
– ¼ cup (31 g) canned corn, drained.
– 1 tsp (2 g) paprika.
– 5 leaves Boston or Bibb Lettuce.
– ½ cup (56 g) shredded jalapeño Jack cheese (optional).
Step 2: Spread out the lettuce leaves on a plate. Boston lettuce is awesome for this because it’s soft and flexible, but crispy and crunchy. Divide the chicken salad evenly between the lettuce leaves. Add the cheese—if you want to— and go to town!