Chunky Barbecued Chicken Salad Peterson Food

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.

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

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.

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.

CHUNKY CHICKEN SALAD

Steps:

• In a medium bowl, combine mayo, onions, relish and 2 dashes or so of paprika.
• Add chicken and fold into mayo mixture until well combined.
• Taste and then add salt and pepper as needed.
• Chill well and serve over lettuce or on your favorite bread.
• Note: I microwave 2 boneless chicken breast halves sprinkled with salt, pepper, Italian seasoning, garlic powder and onion powder for 5- 6 minutes for this salad.
• If you are using left-over chicken, you may need to adjust the seasonings in the ingredients list.

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.

ANGEL'S CHUNKY CHICKEN SALAD

Steps:

• Combine the chicken, celery, mayonnaise, onion and pickle; mix well.
• Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.

FRESH & CHUNKY CHICKEN SALAD

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat. Refrigerate for 20 minutes. , Meanwhile, in a small bowl, toss apple with orange juice; set aside. In a large bowl, whisk the yogurt, mayonnaise and pepper until blended. Stir in the cantaloupe, peach, celery, raisins, walnuts, onion and apple mixture. Cover and refrigerate. , Drain chicken if necessary, discarding any excess marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°. , Dice chicken and stir into yogurt mixture. Serve over lettuce leaves.