Chicken Reuben Salad

• 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!)

1. The nutritional data includes the fat and calories from the chicken skin.
2. Keep in mind we're removing this.
3. The cooking time does not include the cook time for the chicken as the ingredients lists the chicken as already cooked.
4. I like to remove the skin from my chicken thighs and cook the thighs for a couple of hours on low in the crockpot.
5. Then I chill them overnight in the fridge.
6. The next day I remove the meat and shred it.
7. Then I "saute" the shredded meat in a non-stick skillet to cook off any excess fat.
8. Mix the shredded chicken with the other ingredients.
9. You can either bake it at 350 degrees for about 10 minutes and serve as is or pop it in the fridge.
10. I put mine in the fridge in a container then microwave small amounts as needed.
11. I like to have this either open faced on an English muffin or as a closed sandwich using those new Arnold Sandwich Thins.

sauerkraut, chicken, provolone cheese, salad dressing

Taken from www.food.com/recipe/chicken-reuben-salad-382303 (may not work)