Does anyone remember “tearing” lettuce for salads growing up? It had to be one of the most frequent jobs passed on to us children while mom was making dinner. Right up there with shredding cheese and opening cans.

I honestly can’t think of a job more inefficient than the tearing of lettuce. First of all, all the pieces end up in wildly different shapes and sizes… the most common of which is TOO LARGE. Torn lettuce is almost always too big for a comfortable bite. Second of all, it takes FOREVER.

Wanna know how I break lettuce into pieces?!

That’s right… with my knife. Look at those beautiful, dainty shreds of lettuce. Now say goodbye to cumbersome lettuce chunks.

This is the low-carb friendly version of my BBQ Ranch Chicken Stuffed Sweet Potatoes.

BBQ Ranch Chicken Salad

1 lb. chicken breast, chopped small or shredded
1 head romaine, shredded thinly
2 small garden tomatoes, chopped
1/2 cucumber, peeled and sliced into half-moons
1/2 red bell pepper, seeded and sliced thin
1/2 c. dairy-free ranch dressing
1/4 c. paleo bbq sauce
2 Tbsp. pepitas (pumpkin seeds)
2 Tbsp. chopped parsley
1 Tbsp. minced green onion

1. In a bowl, toss chicken, parsley, green onion, and ranch together until coated.
2. Top a bed of lettuce with half the chicken mixture and half of each of the toppings.
3. Drizzle 2 Tbsp. of BBQ sauce over the top and sprinkle some pepitas for garnish!