Barbecued Chicken Salad Food

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.

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 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.

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.

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.

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.

BARBECUED CHICKEN

Steps:

• Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
• Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.
• Serve with extra barbecue sauce on the side.
• In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.
• Yield: 1 1/2 quarts

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.

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 BARBECUED CHICKEN

Steps:

• In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.

BBQ CHICKEN AND FRUIT SALAD

Steps:

• Heat broiler.
• Broil chicken 4 inches from heat 20 to 25 min. or until chicken is done (165ºF.), turning and brushing frequently with barbecue sauce for the last 15 min. and adding pineapple for the last 5 min. of broiling time.
• Cut chicken into strips.
• Arrange greens and strawberries on serving plate. Top with chicken and pineapple. Serve with dressing.

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.

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.