Chicken Reuben Salad

"In looking for ways to use shredded chicken thigh meat I came up with this recipe. It's perfect for a high-protein sandwich for breakfast on my way to work in the morning."
 
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Ready In:
20mins
Ingredients:
4
Serves:
10
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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)
  • 34 cup Russian salad dressing (Ken's Steakhouse is best!)
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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!
 
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