Go Back
–+ servings
Nightshade-free BBQ chicken salad bowl with swede, yellow beets, cauliflower rice, and avocado

Nightshade-Free BBQ Chicken Salad Bowl for Full GAPS

A composed Full GAPS bowl with romaine, cauliflower rice, roasted swede and yellow beets, avocado, and shredded chicken coated in nightshade-free BBQ sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Course: Dinner, Lunch
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

BBQ Chicken Salad Bowl
  • 2 cups Nightshade-Free BBQ Sauce for Full GAPS completed separate recipe
  • 2 pounds chicken thighs cooked and shredded
  • 2 large swedes (rutabagas) peeled and cut into 3/4-inch cubes
  • 2 large yellow beets peeled and cut into 3/4-inch cubes
  • 1/4 cup lard melted
  • 2 cloves garlic peeled and thinly sliced
  • 1/2 teaspoon natural sea salt
  • 1 large head romaine lettuce chopped into bite-size pieces
  • 1 to 2 whole avocados chopped
  • 3 cups cauliflower rice cooked
  • 1 cup fresh cilantro leaves optional
  • completed probiotic dill pickles optional garnish

Equipment

  • One or two Le Creuset Heritage 4-quart rectangular dishes in Artichaut
  • Large mixing bowl
  • Medium bowl and two stainless forks
  • Cutting board and chef's knife
  • Five serving bowls

Method
 

  1. Make the full 2-cup batch of Nightshade-Free BBQ Sauce for Full GAPS and set it aside.
  2. Heat the oven to 425°F. Toss the swede and yellow beet cubes with melted lard, sliced garlic, and sea salt. Spread in one layer over one or two shallow baking dishes.
  3. Roast for 30 to 35 minutes, turning during cooking, until a fork enters the centers easily and the edges are browned while the cubes still hold their shape.
    Fork-tender roasted swede and yellow beet cubes in an Artichaut baking dish
  4. Shred the cooked chicken with two forks. Toss with 1 1/2 cups BBQ sauce until every shred is glossy and coated without a deep pool at the bottom. Reserve the remaining 1/2 cup sauce.
    Shredded chicken coated in smooth nightshade-free carrot beet BBQ sauce
  5. Divide the romaine, cooked cauliflower rice, roasted vegetables, avocado, and sauced chicken among five bowls. Drizzle with reserved sauce and finish with optional cilantro or completed probiotic dill pickles.

Notes

Full GAPS; not the Introduction Diet. Swede replaces sweet potato. Melted lard replaces heated olive or avocado oil. Omit balsamic vinegar and plantain chips.
Serve warm without romaine, or cool the cooked components for a cold salad. These are serving arrangements of the same measured formula.
At 2x, the card yields 10 servings with 4 cups sauce, 4 pounds chicken, 4 swedes, 4 yellow beets, 1/2 cup lard, and 6 cups cauliflower rice.
Keep prepared components separate until serving so the romaine stays crisp and the avocado can be cut fresh.

Tried this recipe?

Let us know how it was!