Barbecue Chicken and Apple Salad

Heat the grill to medium heat. Once grill is hot place chicken on the grill. Brush one side of the chicken with half of the BBQ sauce. Cook for about 8 minutes, flip chicken and brush remaining BBQ sauce on the top side. Cook for about 5 minutes longer or until chicken is no longer pink. Remove from grill. Let the chicken cool then dice it up into tiny pieces.

In a small bowl, add apple cider vinegar, white vinegar, Dijon mustard, minced garlic, olive oil and stevia. Whisk until combined; set aside.

Meanwhile, make the salads. Divide between two plates the romaine lettuce, julienne sliced Opal apple and bell pepper. Divide the chicken between the two plates and top the chicken with bacon crumbles.

To make the quesadilla: Spray a small skillet with cooking spray and place over medium heat. On half of the flour tortilla, add BBQ sauce, apple slices and cheese. Fold the tortilla in half. Place on the warmed skillet and cook until lightly brown on the bottom. Then flip and cook until lightly brown on the other side and cheese is melted. This will take about 5 minutes total. Slice quesadilla into 5 slices.

Add dressing over the salad and serve with slices of the quesadilla. I also added a pinch more BBQ sauce over the salad for an extra pop of flavor.