Barbecued Chicken Salad Food

BBQ CHICKEN SALAD

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
• In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
• In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

GRILLED CHICKEN SALAD

Steps:

• Using a sharp knife cut 3-4 diagonal slits in each cutlet.
• Place onto a lined small baking pan.
• Combine marinade ingredients and pour over chicken cutlets.
• Place on oven rack 8-10 inches away from top.
• Grill for 10-12 minutes, turning every few minutes.
• Remove from oven, cover, and let sit for ½ hour.
• Combine salad ingredients.
• Combine all dressing ingredients well by hand.
• Pour over salad ½ hour before serving.
• When chicken is cool, cut into strips.
• Toss salad with dressing and chicken.

BBQ CHICKEN SALAD

Steps:

• Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper. Grill on one side for 4 minutes, flip, brush the grilled sides with barbecue sauce, then grill the other side for 3 to 4 minutes, until the chicken is cooked through. Remove to a serving plate and brush the other grilled side with barbecue sauce. Cover and let rest for 5 minutes, then chop into bite-sized pieces.
• Prepare the dressing: In a small bowl or measuring cup with a spout, stir together the ranch dressing and barbecue sauce. Taste and adjust the ratio as desired.
• In a large serving bowl, combine the romaine, tomatoes, beans, Mexicorn, red onion, and chopped chicken. Drizzle the salad with dressing, then toss to lightly coat. Serve immediately, topped with crushed tortilla chips and cilantro.

AMY'S BARBECUE CHICKEN SALAD

Steps:

• Preheat the grill for high heat.
• Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
• In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
• In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

BBQ CHICKEN AND RANCH SALAD

Steps:

• HEAT grill to medium-high heat. GRILL chicken 6 to 8 min. on each side or until done (165°F), brushing with barbecue sauce for the last 2 min. COMBINE salad greens, vegetables and cheese in large bowl; top with chicken. TOSS with dressing just before serving.
• Prepare using grilled corn on the cob, which can be grilled in a variety of ways - in the husks, shucked, or shucked and wrapped in foil. For all methods, heat the grill to medium-high heat. Grilling corn in the husks: Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk. Return husks to original position; then soak in water 10 min. Grill 15 min. or until corn is tender, turning occasionally. Grilling shucked corn: Discard corn husks and silk. Brush corn with your favorite KRAFT Dressing, such as KRAFT Sun Dried Tomato Vinaigrette Dressing. Grill 8 to 10 min. or until corn is tender, turning and brushing occasionally with additional dressing. Grilling foil-wrapped shucked corn: Discard corn husks and silk. Rinse ears with cold water. Gently shake off excess water, then wrap corn ears individually in foil. Grill 15 to 20 min. or until corn is tender, turning occasionally. You will need to grill 2 medium ears of corn to get the 1 cup kernels needed to prepare this recipe. To remove the kernels from the grilled corn, cool grilled ears slightly. Then, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time.

BARBECUED CHICKEN SALAD

Steps:

• In 10-inch skillet, cook bacon over medium heat 7 to 9 minutes, stirring occasionally, until crisp. Drain bacon on paper towels.
• In small bowl, beat mayonnaise, barbecue sauce and salt with wire whisk until blended.
• In large bowl, stir chicken, bacon, onion, jalapeño chile and mayonnaise mixture until well mixed. Serve in lettuce leaves. Sprinkle with parsley.

BBQ CHICKEN SALAD

Steps:

• Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately, topped with tortilla strips.

GRILLED CHICKEN CAESAR SALAD

Steps:

• Preheat a grill or grill pan to medium high. Make the dressing: Chop 2 garlic cloves and puree with 1/2 cup olive oil, the anchovies and lemon juice in a blender until smooth; season with salt and pepper. Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and crisp, 3 to 4 minutes per side. Brush the bread with olive oil on both sides and grill, turning, until toasted, about 2 minutes. Rub with the remaining garlic clove. Brush the romaine with 1 to 2 tablespoons of the dressing and grill until marked, 1 to 2 minutes per side. Chop the lettuce and transfer to a bowl. Cut the bread and chicken into bite-size pieces and add to the bowl. Toss with the remaining dressing, the parmesan, and pepper to taste. Garnish with more parmesan.

SIMPLE GRILLED CHICKEN SALAD

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk oil, lemon juice, hot sauce, and thyme in a small saucepan. Season with salt and pepper. Arrange chicken and onion slices on a plate. Spoon 2 tablespoons of the dressing over the chicken and onions; turn to coat. Let stand for 5 minutes.
• Grill chicken and onion slices on the preheated grill, turning once, until chicken is cooked through and the juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the saucepan with the remaining dressing at the edge of the grill to warm.
• Transfer chicken and onion slices to a place. Cut chicken crosswise into thin slices. Separate onion slices into rings.
• Place lettuce in a large bowl; add chicken and onion. Add warm dressing and toss to coat. Season with salt and pepper. Sprinkle with feta cheese and serve.

GRILLED CHICKEN SALAD

Steps:

• Signature Sauce:
• Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl.
• Application Recipe:
• Remove 1/3 cup Signature Sauce and reserve.
• Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well. Place in refrigerator and let marinate, turning occasionally, for at least an hour.
• Preheat outdoor grill to medium.
• Remove chicken from marinade, discarding marinade. Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.)
• Remove chicken to a cutting board, tenting with foil to keep warm while it rests for about 5 minutes
• While chicken is resting, toss greens and cucumber slices with the reserved marinade mixture that has NOT been used to marinate the chicken, then divide greens evenly among 4 serving plates.
• Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices. Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves.

BARBECUED-CHICKEN SALAD

Steps:

• Heat grill to high. Stir together lime zest and juice, garlic, 1 teaspoon paprika, and honey; season with salt and pepper. Whisk in oil. Season chicken with remaining teaspoon paprika and salt and pepper. Pour half of dressing over top. Brush grates with oil.
• Grill corn, turning occasionally, until charred in places, 10 minutes; transfer to a plate. Grill chicken, flipping once, until cooked through, 3 to 4 minutes total. Cut corn kernels from cobs into a large bowl; toss with lettuce, avocado, tomatoes, and remaining dressing. Season with salt and pepper. Slice chicken; drizzle with juices and serve, with salad and topped with chips.

BBQ CHICKEN SALAD

Steps:

• Place the lettuce in a large bowl and toss with 1/2 cup of the ranch dressing.
• Toss the chicken in the BBQ sauce and place it on top of the lettuce.
• Arrange the corn, beans, tomatoes, jicama, cheese, avocado, green onions and tortilla strips over the lettuce.
• Drizzle with the remaining 1/4 cup of ranch dressing and serve.

BBQ CHICKEN SALAD

Steps:

• Pound the thicker end of the breast so it's even on both sides for even cooking.
• Grill the chicken. Season the chicken with Montreal chicken seasoning (or any seasoned salt). Cook chicken on a pre-heated grill or grill pan sprayed with oil over medium heat for about 5 minutes on each side, or until the chicken is cooked through in the center. Check the internal temperature of the chicken using a cooking thermometer. The internal temp should be 165°F when done. Transfer to a cutting board and slice thin.
• Cook the corn. Place the corn in the microwave for 4 minutes (or you can peel and boil in water for 5 minutes). Peel the husk off the corn, then cut the corn off the cobb. If you prefer to grill the corn, peel it and grill directly on the grates alongside the chicken until charred all over.
• Prepare the salad. Divide the lettuce, tomatoes, corn and chicken on two plates, then drizzle with BBQ Sauce and dressing.

BARBECUE CHICKEN SALAD

Steps:

• Preheat the oven to 400 ̊. For the chicken: Pour the barbecue sauce into a medium saucepan, then add the apricot preserves and grate in the garlic. Heat the mixture over medium heat until piping hot. Remove 1/3 cup sauce to a bowl and set aside for when the chicken is done.
• Line a baking sheet with foil and add the chicken breasts skin-side up. Brush 1 tablespoon of sauce over each breast, then sprinkle each with 1⁄2 teaspoon salt.
• Roast the chicken in the oven for about 35 minutes, brushing each breast with about 1 tablespoon of sauce a couple of times. When the chicken is done, a thermometer inserted into the center will reach 165 ̊. Brush the chicken with the reserved sauce; let cool.
• For the salad: Melt the butter in a large skillet over medium-high heat. Stir in the corn and cook until heated through, 5 minutes. Add the black beans and lime juice and cook until hot, 2 minutes.
• Slice the chicken off the bone. Toss the lettuce, cilantro, tomatoes, avocado and corn-bean mixture in a large bowl;toss with the ranch dressing. Divide the salad among bowls and top with the chicken.

BBQ CHICKEN SALAD

Steps:

• Pat chicken breasts dry using paper towels. In a small bowl, combine the chili powder, paprika, garlic powder, onion powder, salt and pepper. Rub over all sides of the chicken breasts.
• Heat grill to medium-high heat. Grill chicken until internal temperature reaches 165 degrees F, turning once halfway through, about 5-10 minutes per side. Set chicken on a clean plate to rest for at least 10 minutes and then slice.
• Place all ingredients in a blender or food processor. Pulse until cilantro is finely chopped and everything is well combined. Taste and adjust seasonings.
• Place lettuce in a large bowl or 4 individual serving bowls and toss with about half of the dressing.
• Top lettuce with black beans, corn, tomato, red onion, avocado, cheese and chicken. Drizzle each salad with a little more of the cilantro-lime dressing. Top with tortilla strips and then drizzle lightly with BBQ sauce. Serve immediately.

BBQ CHICKEN MACARONI SALAD

Steps:

• Cook 8 ounces elbow macaroni as the label directs; drain and rinse under cold water. Whisk 1/3 cup each mayonnaise, sour cream and barbecue sauce, 2 tablespoons relish, 1 tablespoon yellow mustard and 1 teaspoon sugar in a large bowl. Add the macaroni, 2 cups cubed barbecue-flavored rotisserie chicken, 1 diced red bell pepper, 3 chopped celery stalks, 1/2 diced red onion and 1/4 cup chopped parsley. Season with salt and pepper and toss. Refrigerate at least 1 hour.

BARBECUED CHICKEN SALAD SANDWICHES

Steps:

• Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight., Grill chicken, covered, over medium-high heat until a thermometer reads 165°, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled. , Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.

BARBECUE RANCH CHICKEN SALAD

Steps:

• Mix all of the salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl, and pour over the salad. Toss to coat, and chill 1 hour before serving. You can serve this over some shredded lettuce, if desired.

BBQ CHICKEN SALAD

Steps:

• Mince fresh cilantro. In a large bowl, whisk together soy sauce, half of the oil, cilantro, ginger and garlic and pepper flakes. Add chicken breasts and toss to coat well. Cover and refrigerate for at least 30 minutes or up to one day.
• Meanwhile, cut peppers into quarters. Preheat grill using medium-high heat. Grill peppers for about 15 minutes until they just start to blacken. Remove to plate. Place chicken breasts on greased grill over medium-high heat and grill for 10-15 minutes per side or until a thermometer inserted into the breast reads 165°F (74°C).
• Chop the warm grilled peppers and chicken into ½ inch wide strips. In large salad bowl, toss chicken and peppers with greens and remaining oil, vinegar and salt.

BARBECUED CHICKEN SALAD SANDWICHES

Steps:

• Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn over to coat chicken. Refrigerate at least 2 hours, preferably overnight.
• Grill chicken, covered, over medium hot heat for 6-8 minutes on each side or until juices run clear. Or broil for about same amount of time. Cool; cover and refrigerate chicken until chilled. Chop chicken and place in a bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on roll or bun with tomato and lettuce. Enjoy!
• Makes 8 servings.

GRILLED BBQ CHICKEN SALAD

Steps:

• GREEN CHILE RANCH DRESSING:
• Add ranch dressing and green chile sauce to a blender or food processor. Blend until smooth and combined.
• Place in airtight container and place in refrigerator until ready to use.
• BBQ CHICKEN:
• Rub chicken breasts with paprika, onion powder and salt and pepper.
• Grill over MED heat for about 5 minutes on each side, until chicken is cooked through and juices run clear.
• The last minute of grilling, baste liberally with bbq sauce.
• Let chicken rest for 5 minutes, then dice into bite-sized pieces.
• SALAD:
• Assemble salad by placing romaine lettuce in a large serving bowl. Top lettuce with grilled chicken, roma tomatoes, corn kernels, black beans, red onion, shelled edamame, shredded cheese, and tortilla strips.
• Drizzle salad with both bbq sauce and prepared green chile ranch dressing and toss to combine.

CHUNKY BARBECUED CHICKEN SALAD PETERSON

Steps:

• In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, finely chop chipotle and whisk into dressing.
• Discard bones from chicken and cut meat into 1/2-inch pieces. Finely chop enough onion to measure 1/3 cup. Finely chop bell pepper and cilantro separately and add to dressing with chicken and onion, stirring to combine well. Season salad with salt and pepper.

BBQ CHICKEN SALAD

Steps:

• Butterfly the chicken breasts, cutting them open so all pieces are approximately the same thickness. Place breasts and thighs in a gallon zipper seal bag.
• Place all marinade ingredients in a bowl and whisk to combine, then pour over chicken and marinate eight hours, up to 18 hours.
• An hour before serving, discard marinade and rinse and pat chicken dry. Place on a platter and brush with some of the vegetable oil and sprinkle on salt and pepper. Flip and repeat.
• Brush the corn with vegetable oil.
• Heat grill to high on one side and medium on the other.
• Clean and brush grill grates with remaining oil using tongs and paper towels.
• Place chicken and corn on the hot side and sear the chicken (about 2 minutes), flip and sear the other side then move to the cooler side and brush both sides with the BBQ sauce.
• Keep the corn on the hot side and keep turning and grilling to get a nice char.
• While the chicken and corn are grilling, prepare the other salad ingredients.
• Remove chicken and corn from grill and let chicken rest 3-4 minutes.
• Place corn on end and with a sharp knife, slice off the corn kernels.
• Slice the chicken into strips.
• To assemble, toss the iceberg with ranch dressing and pour out onto a platter.
• Assemble the cooked chicken, cooked corn, cherry tomatoes, black beans, shredded cheddar cheese, red onion slices, cilantro and the Frito corn chips and serve with extra ranch dressing.

BBQ RANCHERO CHICKEN SALAD

Steps:

• Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.
• Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
• Combine dressing, chili powder and cumin; mix well.
• To serve, divide lettuce mixture onto 6 serving plates.
• Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
• Reheat chicken or served chilled.
• Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.

BBQ CHICKEN SALAD

Steps:

• Grill BBQ chicken, if you haven't already.
• Prep salads by adding lettuce and the salad toppings to three bowls. Start with chopped lettuce and then add grilled chicken, black beans, corn, tomatoes, red onion, avocados and cheese.
• Add ranch dressing and add a drizzle of BBQ sauce, if using.
• Top with crushed tortilla chips, if using and serve.

GRILLED CHICKEN SALAD WITH BLUEBERRY VINAIGRETTE

Steps:

• Toss chicken with oil, garlic, salt and pepper; refrigerate, covered, 30 minutes. In a small bowl, whisk together vinaigrette ingredients; refrigerate, covered, until serving.
• Grill chicken, covered, over medium heat until a thermometer reads 165°, 5-7 minutes per side. Let stand 5 minutes before slicing.
• Place greens on a serving plate; top with chicken, blueberries and mandarin oranges. Whisk vinaigrette again; drizzle over salad. Top with cheese.

BARBECUE CHICKEN COBB SALAD

Steps:

• Place lettuce in large bowl.
• Cut cucumber in half crosswise and remove seeds.
• Slice cucumber and onion.
• Then cut cucumber slices in half.
• Cut avocado in half lengthwise; remove seed and cut flesh away from skin.
• Dice avocado and tomatoes.
• Arrange cucumber, onion, avocado, tomatoes and cheese in diagonal rows, leaving a row open down center.
• Cover; refrigerate salad until ready to serve.
• Prepare grill for direct cooking over medium coals.
• Cut chicken into 1-inch cubes.
• Thread onto four 12-inch skewers and season with salt and black pepper.
• Place kebabs on grid of grill. Grill, covered, 10-12 minutes or until chicken is no longer pink in the center, turning occasionally and brushing with barbecue sauce.
• Discard any remaining barbecue sauce.
• Remove chicken from grill; cool slightly and remove from skewers.
• Arrange chicken down center of salad; sprinkle with bacon, if desired.
• Drizzle dressing over salad; toss gently and serve immediately.