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 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.
BBQ CHICKEN SALAD WITH GRILLED APPLES
Get tips on buying and prepping produce for this BBQ Chicken with Grilled Apples recipe with this how-to video. Requiring just seven ingredients and 20 minutes of prep time, this BBQ Chicken Salad with Grilled Apples is a Healthy Living recipe you'll want to keep on hand!
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat grill to medium-high heat.
- Brush chicken, apples and onions with Italian dressing. Grill 10 min. or until chicken is done (165°F) and apples and onions are tender, turning occasionally and brushing chicken with barbecue sauce the last few minutes.
- Slice chicken. Toss with salad greens, apples and onions.
- Serve topped with ranch dressing.
Nutrition Facts : Calories 400, Fat 16 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 27 g
GRILLED BBQ CHICKEN SALAD
Not to toot our own horn or anything, but we think this Grilled BBQ Chicken Salad is one of the reasons people grill year-round-no matter what the weather.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, about 2-1/2 cups each.
Number Of Ingredients 7
Steps:
- Preheat grill to medium heat. Place chicken on greased grill. Brush with barbecue sauce. Grill, covered, 4 minutes.
- Add vegetables to grill. Continue grilling chicken and vegetables 4 to 5 minutes on each side or until chicken is cooked through and vegetables are tender, frequently brushing chicken with barbecue sauce and vegetables with Italian dressing. Slice chicken and vegetables.
- Toss chicken, vegetables and greens. Serve with Ranch dressing. Sprinkle with KRAFT Shredded Cheddar Cheese, if desired.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
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
SOUTHWESTERN GRILLED CHICKEN SALAD
This is a recipe I invented to satisfy our craving for a similar salad in a local restaurant. My family loves it.
Provided by BogeysMom
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the chicken breasts with Essence, drizzle with olive oil and grill or bake until done.
- You can also substitute fajita seasoned sliced chicken breasts strips here.
- Slice the chicken breasts into thin strips.
- Toss the lettuce with your other salad"stuff".
- Slice the corn tortillas into thin strips and deep fry until crisp.
- If you stop short of crisp, the tortillas will be tough.
- Test one and if this is the case, just refry til crisp.
- Drain on paper towels.
- Divide the tortillas into four equal portions and place on individual plates (I use deep pasta bowels).
- Place the lettuce mix on top of the tortilla strips and put an equal portion of chicken breast on each.
- Mix together the Ranch Dressing and salsa 1:1.
- Pour this over each salad and sprinkle cheese on top.
Nutrition Facts : Calories 354, Fat 14.8, SaturatedFat 4.1, Cholesterol 92.8, Sodium 113, Carbohydrate 21.4, Fiber 3, Sugar 0.4, Protein 33
GRILLED CHICKEN WITH MUSTARD BARBECUE SAUCE AND TOMATO SALAD
For this cookout-ready dinner, grilled chicken gets glazed with a sweet and tangy South Carolina-ish barbecue sauce. The simple salad of grilled onions, raw tomatoes, and pickled green beans provides a bright counterpart to the chicken's smoky char.
Provided by Kat Boytsova
Categories Grill Vinegar Honey Grill/Barbecue Paprika Mustard Chicken Onion Green Bean Tomato Summer Labor Day Fall Backyard BBQ Entertaining Wheat/Gluten-Free Dairy Free Dinner
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Prepare a grill for 2-zone heat (for a charcoal grill, bank two-thirds of coals over one side of grill and scatter remaining coals over the other side; for a gas grill, set one burner to medium-high heat and the remaining burners to medium-low heat). Clean and lightly oil grate.
- Mix vinegar, brown sugar, honey, Worcestershire, garlic powder, paprika, cayenne, and 1/2 cup mustard in a medium bowl; set aside.
- Season chicken on all sides with 2 Tbsp. plus 2 tsp. salt. Grill chicken skin side down over direct heat, turning halfway through or whenever there is a flare, until lightly charred, 5-8 minutes. Move chicken to cooler part of grill, cover with lid, and continue to grill, turning several times and keeping covered, until an instant-read thermometer inserted into the thickest part of the breast registers 140°F, 15-20 minutes. The smaller pieces will go more quickly ,and you can transfer them to a rimmed baking sheet until all pieces are ready.
- Uncover grill and return any pieces from baking sheet back to grill. Using a brush, generously baste chicken with reserved sauce. Continue to grill, turning every 1-2 minutes and basting the other side, until the internal temperature of thickest part of breast registers 155°F and sauce is shiny and lacquered, about 6 minutes. Transfer chicken to a cutting board as pieces are done (again, the smaller pieces will go more quickly). Let rest 10 minutes before separating drumsticks from thighs and slicing chicken breast in half on a bias.
- While chicken rests, gently toss onions, 2 Tbsp. oil, and 1 tsp. salt in a medium bowl, being careful not to break up onion rounds into rings. Grill over medium-low heat, turning once, until charred on both sides and tender, 10-15 minutes.
- Whisk 2 Tbsp. bean pickling liquid and remaining 2 Tbsp. mustard in a large bowl. Drain beans and add to bowl. Add tomatoes and grilled onions. Toss to combine; season with salt.
- Arrange chicken on a large platter and serve with salad alongside.
- Do Ahead: Sauce can be made 3 days ahead. Cover and chill.
GRILLED BBQ CHICKEN PASTA SALAD FOR A CROWD
I originally created this recipe with leftover BBQ chicken and stuff from my fridge and it's become my most requested recipe! I make this for just about any occasion and my relatives all request that I bring it to family birthday parties and get togethers. The cooking time reflects typical marinating and pasta cooking time. The prep time is the grilling and cutting time (it usually doesn't take that long). The salad isn't hard but it takes a little bit of prep time to get the best results. It's well worth it! This recipe is also very easy to prepare ahead of time. You can grill the chicken and cut the veggies one day and assemble it the next.
Provided by Jenny Rowan
Categories Chicken
Time 2h
Yield 12-16 serving(s)
Number Of Ingredients 14
Steps:
- Marinate the chicken breasts in the 1 cup BBQ sauce (or more) for up to 1 hour.
- Meanwhile, combine all dressing ingredients except for the BBQ sauce.
- Refrigerate until ready to dress the salad.
- This is an excellent all-purpose dressing that can be used for any potato or pasta salad.
- It will keep in the refrigerator for several weeks.
- Grill chicken on a gas grill set to med-high for about 8 minutes a side until juices run clear, basting with more BBQ sauce as they cook.
- You can also use leftover cut up chicken or bake it in the oven.
- Set chicken aside to cool.
- Cook pasta in rapidly boiling salted water for 10 minutes or according to package directions.
- Drain and rinse with cold water.
- While the pasta cooks, cut up the vegetables for the salad and place in a large bowl.
- When the chicken is cool enough to handle, cut it into strips or cubes and place in the large bowl with the veggies.
- Add the cooked pasta to the bowl and mix well.
- Add enough dressing and additional BBQ sauce (around 1/2 cup or more to your liking) until the salad is dressed to your preferred consistency.
- Cover and chill for several hours or overnight.
- When time to serve, add more dressing or BBQ sauce as needed if the salad has dried out a little.
Nutrition Facts : Calories 316.5, Fat 2.9, SaturatedFat 0.7, Cholesterol 66.5, Sodium 458.2, Carbohydrate 38.5, Fiber 1.9, Sugar 6.6, Protein 32.2
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