Recipe: Upside-Down BBQ Chicken Bowl
For the bowl:
- 9 to 12 ounces
shredded broccoli slaw
- 1/4 cup
- 1 tablespoon
- 1 1/2 cups
fresh or frozen corn kernels
medium red bell pepper, trimmed and small dice
- 2 cups
finely shredded kale leaves
Kosher salt and freshly ground black pepper
- 1/2 cup
roughly chopped or sliced almonds
- 2 cups
shredded BBQ chicken, warmed
Place the broccoli slaw and ranch dressing in a large bowl and toss to combine; set aside.
Heat the oil in a large frying pan over high heat until shimmering. Add the corn kernels and red pepper and sauté until browned, 2 to 3 minutes. Add the kale and cook just until wilted.
Transfer the mixture to the bowl with the broccoli slaw. Season with salt and pepper, add the almonds, and toss to combine.
To assemble the bowls, fill large bowls with the broccoli slaw mixture. Top with a scoop of BBQ chicken and serve with a slice of garlic bread.
Storage: The leftover bowl mixture can be stored in an airtight container in the refrigerator for up to 3 days.