Chicken Reuben Salad
- Ready In:
- 20mins
- Ingredients:
- 4
- Serves:
-
10
ingredients
- 1 (16 ounce) can sauerkraut, drained and rinsed several times to remove sodium
- 10 chicken thighs, roasted and skin removed.Meat shredded
- 1 cup provolone cheese, shredded (or other shredded cheese)
- 3⁄4 cup Russian salad dressing (Ken's Steakhouse is best!)
directions
- The nutritional data includes the fat and calories from the chicken skin. Keep in mind we're removing this.
- The cooking time does not include the cook time for the chicken as the ingredients lists the chicken as already cooked.
- I like to remove the skin from my chicken thighs and cook the thighs for a couple of hours on low in the crockpot. Then I chill them overnight in the fridge. The next day I remove the meat and shred it. Then I "saute" the shredded meat in a non-stick skillet to cook off any excess fat.
- Mix the shredded chicken with the other ingredients.
- You can either bake it at 350 degrees for about 10 minutes and serve as is or pop it in the fridge.
- I put mine in the fridge in a container then microwave small amounts as needed.
- I like to have this either open faced on an English muffin or as a closed sandwich using those new Arnold Sandwich Thins.
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RECIPE SUBMITTED BY
I try to eat home-cooked meals more often than not. Dishes need to be "leftovers stable" and easy to do in an hour or less. More than an hour and my attention span fades!