Smoked chichen salad lettuce warps

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Smoked chichen salad lettuce warps

Smoked chichen salad lettuce warps

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.
Ingredients

– MAKES 2 SERVINGS (5 LETTUCE WRAPS).
– 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).

Instructions

Step 1: Stir the liquid smoke into the BBQ sauce. Put the chicken in a slow cooker and cover the chicken quarters with the BBQ sauce mix. Add the water to the slow cooker and cook on high for 6 to 8 hours. The longer the better: just add more water if the liquid level gets too low. If you don’t have a slow cooker, you can preheat your oven to 225°F (107°C) and cook the chicken in an ovenproof pot covered well with foil for 6 to 8 hours. It doesn’t really matter whether the chicken is hot or cold; I like it both ways. (I heard it, but I didn’t mean it.) Use a fork to pull the meat off the bones and pull apart into small shreds. If the pieces don’t pull apart as easily as you’d like, use a knife to cut them up. In a mixing bowl, mix the chicken with the onion, mayo, canned corn and paprika. Mix it up really well, so everything is evenly distributed.
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!

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