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
BARBECUED CHICKEN SALAD SANDWICHES
An impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favorite, these dressed-up sandwiches have become a mainstay at our house. -Linda Orme, Battleground, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight., Grill chicken, covered, over medium-high heat until a thermometer reads 165°, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled. , Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.
Nutrition Facts : Calories 481 calories, Fat 27g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 712mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
THE ULTIMATE BARBECUED CHICKEN
For the Ultimate Barbecued Chicken, Tyler Florence first grills the bird, then bastes it in his homemade sauce from Food Network.
Provided by Tyler Florence
Categories main-dish
Time 3h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
- Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
- Preheat oven 375 degrees F.
- Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
BARBECUED CHICKEN & LYCHEE SALAD
Fro Australian Good Food. I have also made this with steamed chicken breasts - the result was ok. The recipe calls for fresh lychees which are easy to find in Australia. However, you can use canned lychees, drain well and quickly run them under water to remove the sweet syrup. If you can't find jaggery use brown sugar.
Provided by Coasty
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Remove skin from chicken and shred meat. Combine chicken with lychee, green onion, coriander, mint, eschalot and half the peanuts in a bowl.
- Combine plum sauce, fish sauce, vinegar, luime juice, sugar, garlic ginger and chili in a small bowl and sitr until sugar dissolves.
- Pour dressing over salad and gently toss to combne. Scatter over remaining peanuts and top with extra coriander sprigs.
Nutrition Facts : Calories 777.9, Fat 49.5, SaturatedFat 12, Cholesterol 172.5, Sodium 803.1, Carbohydrate 34.1, Fiber 5.7, Sugar 19.4, Protein 52
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
BARBECUED CHICKEN SALAD
This speedy main-dish salad uses rotisserie chicken, zesty barbecue sauce and creamy mayonnaise.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 380, Carbohydrate 13 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1860 mg, Sugar 10 g, TransFat 0 g
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