Kickin Chicken Salad With Bbq Ranch Dressing Food

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.

KICKIN' CHICKEN SALAD WITH BBQ RANCH DRESSING

Steps:

• Season chicken thighs with Cajun mix and let sit for at least 30 minutes, or refrigerate overnight.
• Prepare a grill for direct cooking over medium heat using Kingsford® charcoal. Grill chicken, covered, until cooked through (about 15-20 minutes), turning once halfway through cooking.
• Remove chicken from grill, let cool slightly, and break into large pieces.
• In a large bowl, mix lettuce, tomatoes and cheese. Top with chicken and Hidden Valley® Original Ranch® Dressing. (If desired, line the edge of the bowl with barbecue potato chips and drizzle with KC Masterpiece® Easy Squeeze Classic 816 Original BBQ Sauce).

BIG DADDY'S KICK'N CHICKEN SALAD

Steps:

• In a large bowl, mix all of the ingredients together until well incorporated and evenly distributed. Assemble the sandwiches by layering the chicken salad, lettuce, and tomato. Serve.

BARBECUE RANCH CHICKEN SALAD

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.

CHICKEN SALAD WITH BBQ & RANCH DRESSING

Steps:

• Mix dressing and barbecue sauce until blended.
• Toss salad greens with chicken and vegetables in large bowl.
• Add dressing mixture; toss to coat. Sprinkle with cheese.

BBQ CHICKEN & RANCH SALAD

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.

SIMPLY DELICIOUS RANCH CHICKEN SALAD

Steps:

• Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
• Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

KICKIN' CHICKEN SALAD WITH BBQ RANCH DRESSING

Steps:

• Mix Cajun spices and black pepper in small bowl. Reserve half of the mixture for the onions. Season chicken thighs with 1/2 of spice mixture and refrigerate 2 hours.
• Light grill using Kingsford briquets. When coals turn to a white ash, add a handful of pre-soaked Kingsford Hickory Chips. Brush grill grate with oil or coat with nonstick spray.
• Place chicken on grill over indirect heat, covered for 25 - 30 minutes, or until temperature reaches 175 degrees F - 180 degrees F.
• Rub reserved spice mixture on both sides of onion rings and place on grill with chicken for the last 15 - 20 minutes, until tender but still crispy.
• Remove chicken and onions from grill. Discard chicken skin and remove meat from bone, leaving it in large pieces. Set aside.
• In a large bowl, mix lettuce, tomatoes, carrots, olives and cheese. Top with chicken and onion rings. Drizzle with BBQ sauce and ranch dressing and line potato chips around outside of bowl.
• Serve immediately.