Bbq Chicken Salad Bowls With Cilantro Lime Rice Mels Kitchen Cafe Recipes
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 SALAD CILANTRO LIME RICE BOWLS
This robust dinner (or lunch!) salad is a little Southern, a little Southwestern and a lot delicious. Save time by using leftover cooked chicken from another meal or store-bought rotisserie chicken.
Yield 4-6 servings
Number Of Ingredients 21
Steps:
- Combine all the dressing ingredients in a blender and process until smooth. Refrigerate until ready to use (can be made and refrigerated up to several weeks ahead of time).
- Toss the chicken and BBQ sauce together until the chicken is well coated.
- Assemble the salad bowls by placing lettuce in the bottom of each bowl (or plate). Top with cilantro lime rice, corn, black beans, red onion, BBQ chicken, cheese, tomatoes and avocados. Drizzle with dressing and serve.
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- RICE: Cook rice in chicken broth, stock, or water. Once cooked, fluff with a fork and add the juice of a lime (to taste; I add all of it) and cilantro to taste.
- CHICKEN: Remove excess fat from the chicken breasts. Slice the breasts in half horizontally, cover with plastic wrap (to avoid splatter), and pound halves to an even thickness using a meat mallet or the bottom of your frying pan (this helps them cook evenly). Add the salt (if you are using table salt instead of fine sea salt, you'll need to reduce amount; also reduce if sensitive to salt), brown sugar, pepper chili powder, paprika garlic powder, onion, powder, and cumin to a small bowl. Stir to mix. Pat chicken dry with a paper towel, drizzle with oil (use a silicone or pastry brush or your hand to evenly spread the oil) and then sprinkle and gently press this seasoning mixture evenly onto all sides of the chicken pieces.
- Preheat a grill or grill pan to medium-high heat (about 400 degrees F.) (See Note 3.) Generously oil the grill or ridges of the grill pan. (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates.)
- Place the chicken onto the grill and grill 5 to 6 minutes per side, until the chicken is cooked through (registers 165 degrees F on a food thermometer and juices run clear). Remove the chicken from the grill and let rest for 5 minutes, tented with foil. Chop the chicken into small, bite-sized pieces. If desired, baste the chicken with additional BBQ sauce as it cooks or toss it in BBQ sauce after you've chopped it into bite-sized pieces. (Add additional BBQ sauce to personal taste preference.)
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