BBQ CHICKEN SALAD
This fresh, filling BBQ Chicken Salad is quick to make and a family favorite! With juicy grilled chicken, black beans, tortilla chips, and creamy ranch.
Provided by Erin Clarke / Well Plated
Categories Salad
Time 25m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 (of 4, with 2 tablespoons crushed tortilla chips), Calories 308 kcal, Carbohydrate 29 g, Protein 17 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 11 g
BBQ CHICKEN AND RANCH SALAD
Provided by Food Network
Number Of Ingredients 8
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.
BBQ CHICKEN RANCH SALAD WITH CARAMELIZED ONIONS
We don't often bring you anything as direct and simple as a dinner salad. (Other than our amazing entrée salads, scroll down!) But here, direct and simple are code words for amazing, as we combine BBQ chicken and tangy ranch with caramelized onions, fried tortillas, cheese, and a dash of garlic salt. Direct and simple, delightful and sublime... all in one salad.
Provided by Chef Jimmy Cababa
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking until salmon reaches minimum internal temperature, 4-6 minutes per side. If using steak strips, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. 1 Prepare the Ingredients Hold romaine heart at root end and chop coarsely. Halve and peel onion. Slice halves into thin strips.Core tomato and cut into 1/2" dice.Pat chicken dry, and season with a pinch of pepper. 2 Cook the Onion Place onion in a microwave-safe bowl and cover with a damp paper towel. Microwave until softened, 4-5 minutes.Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil. Add onion and a pinch of salt to hot pan. Stir occasionally until onion is browned, 6-8 minutes.Remove from burner and transfer onion to a plate or bowl. Let cool, at least 5 minutes.While onion cooks, cook chicken. 3 Cook the Chicken Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly charred, 3-5 minutes.Then stir occasionally until browned all over and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner and stir in BBQ sauce.Transfer chicken to a plate. Wipe pan clean and reserve. 4 Make the Salad To a large mixing bowl, add romaine, spinach, cheese, garlic salt, caramelized onion, tomatoes, and dressing. Toss or gently stir until combined. 5 Finish the Dish Plate dish as pictured on front of card, topping salad with chicken and tortilla strips. Bon appétit!
Nutrition Facts :
BBQ CHICKEN & RANCH SALAD
It's always a party when BBQ sauce and ranch dressing get together-and this chicken salad is definitely where it's at!
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing with barbecue sauce for the last 2 min.
- Combine salad greens, vegetables and cheese in large bowl. Add dressing; mix lightly.
- Place salad on 4 plates; top each with 1 sliced chicken breast.
Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
BARBECUE RANCH CHICKEN SALAD
Delicious salad with a southwestern flair! One of my favorites! Just make sure the red onion you use isn't a strong one. Cooking time is refrigeration time.
Provided by ChipotleChick
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
BARBECUE MACARONI SALAD
My family loves a touch of barbecue sauce and ranch dressing in our mac salad. Not too much-just a hint of both makes this everyday salad something special. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.
Nutrition Facts : Calories 449 calories, Fat 35g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 452mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
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