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
GRILLED CHICKEN AND MIXED GREENS SALAD
Finding foods that my husband will eat is sometimes a challenge. I came up with this salad in an effort to duplicate one of his favorite restaurant dishes. He ate very bite!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.
Nutrition Facts : Calories 383 calories, Fat 9g fat (0 saturated fat), Cholesterol 159mg cholesterol, Sodium 381mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 58g protein. Diabetic Exchanges
BBQ CHICKEN SALAD
This is a great way to use up grilled chicken leftovers. Serve on a bed of greens.
Provided by Deborah Noe
Categories Salad
Time 50m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 23.6 g, Cholesterol 33.6 mg, Fat 2.2 g, Fiber 2.9 g, Protein 14.7 g, SaturatedFat 0.5 g, Sodium 473.3 mg, Sugar 9.8 g
BBQ CHICKEN DRUMMERS WITH GREEN GODDESS SALAD
Enjoy our sweet and sticky barbecue chicken drummers. Super healthy, serve with our green salad and jacket potatoes to get four of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 17
Steps:
- Blitz the tomato purée, vinegar, paprika, date, oil, garlic and 2-3 tbsp water until smooth. Slash the drumsticks a few times, then toss in the sauce. Heat the oven to 200C/180C fan/gas 6, then roast for 30 mins.
- To make the dressing, scoop the avocado into a bowl with the yogurt, lemon juice, spring onions, tarragon and mustard powder, then blitz with a hand blender until smooth.
- Toss the lettuce, watercress and cucumbers together and pile onto plates. Spoon over the dressing and serve with the chicken and potatoes.
Nutrition Facts : Calories 367 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.4 milligram of sodium
GRILLED BUTTERFLIED BBQ CHICKEN WITH MACARONI SALAD
Provided by Katie Lee Biegel
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the macaroni salad: Bring a large pot of salted water to a boil. Cook the macaroni in the boiling water until al dente according to the package instructions. Drain and let cool.
- Toss the macaroni with the tomatoes, radishes, bell peppers, scallions and cucumbers in a large bowl. In a small bowl, whisk the mayonnaise with the vinegar, mustard, sugar and garlic salt. Add the dressing to the macaroni and vegetables and toss to coat. Season with salt and pepper. Refrigerate until serving.
- For the chicken: Heat a grill to medium-high heat.
- To butterfly the chicken, first remove the giblets and discard. Put the chicken on a cutting board breast-side down. Use kitchen shears to cut along each side of the backbone to remove. Trim any excess fat and discard. Flip the chicken breast-side up and firmly press each breast to break the bone and flatten.
- In a small bowl, combine the chili powder, salt, garlic powder and black pepper. Season both sides of the chicken with the spice mixture. Use a pastry brush to brush the chicken with the canola oil.
- Place the chicken skin-side down on the grill. Cover and let cook 10 minutes. Flip the chicken and reduce the heat to medium low. Cover and cook another 10 minutes. Flip the chicken again for 10 more minutes, then flip again and cook until the chicken reaches an internal temperature of 165 degrees F, an additional 10 minutes.
- Use a pastry brush to coat each side of the chicken with the barbecue sauce and cook just to let the sauce caramelize, about 2 minutes per side. Tent with foil and let stand 5 minutes. Cut the chicken into pieces--it will be falling apart by this time! Serve with more barbecue sauce on the side and the lime wedges.
AMY'S BARBECUE CHICKEN SALAD
This is very similar to a salad at a popular restaurant near my house. I loved it there and decided to make it at home. It's one of my favorite salads to make now!
Provided by AMYEH
Categories Salad
Time 35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 32.3 g, Cholesterol 20.8 mg, Fat 14.4 g, Fiber 6.1 g, Protein 12.2 g, SaturatedFat 3 g, Sodium 805.4 mg, Sugar 7.3 g
BBQ CHICKEN SALAD
This healthy, flavorful salad comes together so quickly, and it is guaranteed to be a hit with your entire family!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 13
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.
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 CHICKEN SALAD
This BBQ chicken salad is a fresh and colorful combination of grilled BBQ chicken, veggies, cheese, beans and tortilla strips, all tossed in ranch dressing. WAY better than the California Pizza Kitchen version!
Provided by Sara Welch
Categories Salad
Time 21m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 616 kcal, Carbohydrate 43 g, Protein 36 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 119 mg, Sodium 739 mg, Fiber 8 g, Sugar 17 g, ServingSize 1 serving
BBQ CHICKEN SALAD SANDWICH
Make and share this BBQ Chicken Salad Sandwich recipe from Food.com.
Provided by mommymakeit4u
Categories Lunch/Snacks
Time 5m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix mayo, bbq sauce, red onion and bell pepper together to combine.
- Stir in diced chicken.
- Add salt and pepper to taste.
- Serve on a fresh bun.
BBQ CHICKEN COBB SALAD
BBQ chicken cobb salad is the perfect summer dinner loaded with barbecued chicken, bacon, hard boiled egg, avocados, and more, on top of crispy romaine lettuce.
Provided by Amy Nash
Categories Main Course
Time 10m
Number Of Ingredients 14
Steps:
- Wash the lettuce and pat dry with paper towels. Then chop the lettuce into bite-size pieces and arrange on large individual serving plates. Prepare remaining ingredients by chopping the bbq chicken, bacon, avocado, eggs, tomoatoes and onions and grating the cheese.
- Arrange remaining salad components on top of the lettuce in rows with the chicken, hard boiled egg, bacon, and avocado as the middle rows and the tomatoes, onions, and cheese toward the outer edges of the salad.
- Make the quick and easy ranch dressing by combining all of the ingredients in a shaker jar or bowl and shaking or whisking well. Serve the salad with ranch dressing drizzled over the top or on the side.
Nutrition Facts : Calories 890 kcal, Carbohydrate 26 g, Protein 51 g, Fat 67 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 424 mg, Sodium 790 mg, Fiber 14 g, Sugar 10 g, UnsaturatedFat 36 g, ServingSize 1 serving
BBQ CHICKEN SALAD RECIPE
This BBQ chicken salad is a great low calorie easy family meal. Ready in just twenty minutes it's packed full of healthy ingredients for a hearty and simple main dish.
Provided by Becky Hardin
Categories Salad
Time 20m
Number Of Ingredients 14
Steps:
- Cook the chicken: Rub the olive oil and seasoning over the chicken. Cook the chicken in a skillet on the stove or on the grill, about 4 minutes per side until cooked through.
- Prepare the salad: Place the lettuce in a large bowl. Arrange the chicken, black beans, tomato, corn, red onion, cheese, avocado, and tortilla strips on top. Drizzle the BBQ sauce and ranch dressing over the top. Top with chopped cilantro if desired. Enjoy!
Nutrition Facts : Calories 379 kcal, Carbohydrate 24 g, Protein 21 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 249 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
BBQ CHICKEN AND GREENS SALAD
Please your family with our BBQ Chicken and Greens Salad this evening. Perfect for weeknight dining, BBQ Chicken and Greens Salad is a quick and flavorful dish. All you need is 20 minutes to prepare and toss our BBQ Chicken and Greens Salad.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1-3/4 cups each
Number Of Ingredients 7
Steps:
- Cook chicken and barbecue sauce in large skillet on medium-high heat until heated through, stirring occasionally.
- Toss greens with chicken, tomatoes and onions in large bowl.
- Top with dressing and cheese; mix lightly.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 960 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 12 g, Protein 18 g
GRILLED BBQ CHICKEN SALAD
This fresh and crisp bbq chicken salad is packed with veggies, tender grilled chicken, and topped with bbq sauce and a green chile ranch dressing!
Provided by The Chunky Chef
Time 25m
Number Of Ingredients 20
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.
SPATCHCOCK BBQ CHICKEN WITH GRILLED GREEN BEAN SALAD
Treat your family to Spatchcock BBQ Chicken with Green Bean Salad. This spatchcock BBQ chicken is complemented perfectly by a grilled green bean salad.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat greased grill to medium heat.
- Place chicken, breast side down, on cutting board with legs toward you. Use kitchen shears to cut along each side of backbone; remove and discard bone. Open up chicken like a book; turn over. Press firmly between breasts to flatten.
- Reserve 2 Tbsp. oil for later use; brush remaining oil, then rub 2 tsp. paprika evenly onto both sides of chicken.
- Place chicken, breast side down, on grill grate; top with weight. (See tip.) Grill 5 min. Remove weight; turn chicken. Grill (without weight) 35 min. or until chicken is done. Brush chicken with 1/2 cup barbecue sauce; grill 5 min. Remove from grill, brush with 1/4 cup of the remaining barbecue sauce. Cover with foil to keep warm.
- Toss beans and onions with remaining oil and paprika in disposable foil pan sprayed with cooking spray. Grill 5 min. or until vegetables are crisp-tender. Remove from grill.
- Cut beans and onions in half; place in medium bowl. Add remaining ingredients, including remaining barbecue sauce; mix lightly. Serve with chicken.
Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
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