Chicken Reuben Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 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!)

Recipe

• 1 the nutritional data includes the fat and calories from the chicken skin. keep in mind we're removing this.
• 2 the cooking time does not include the cook time for the chicken as the ingredients lists the chicken as already cooked.
• 3 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.
• 4 mix the shredded chicken with the other ingredients.
• 5 you can either bake it at 350 degrees for about 10 minutes and serve as is or pop it in the fridge.
• 6 i put mine in the fridge in a container then microwave small amounts as needed.
• 7 i like to have this either open faced on an english muffin or as a closed sandwich using those new arnold sandwich thins.