Fireman Bobs Flame Kickin Chicken Salad Recipes

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.

Steps:

• Preheat oven to 350 degrees Rinse off chicken, pat dry Place the herbs inside the cavity, then " truss " the chicken
• Mix together the sea salt ( all 7 cups ) and red pepper flakes with the egg white until all the salt is moistened Pick a roasting pan or glass dish big enough to hold the chicken, line the pan with a double lining of foil big enough to enclose the chicken for cooking
• Spread a thick layer of sea salt on the bottom of the pan, and place chicken on the sea salt layer Cover the chicken with remaining sea salt and " shape " neatly around the entire chicken making sure the whole chicken is enclosed in the sea salt
• Bring the foil edges up and enclose the chicken and place in oven and cook for 1 1/2 hours Remove from oven and let " rest " for 10 minutes
• Carefully lift the foil package from the pan and open ( being careful of the steam from package ) Break away the " Sea Salt Crust " Brush away any remaining sea salt from the chicken Place on serving platter with the roasted heads of garlic
• As you eat, slip the " skins " off the garlic cloves and take a " bite " of chicken with the garlic Enjoy !!!

Steps:

• In a Large bowl, combine the oil with the chicken, then add the remainder of ingredients
• Cover with foil and place in fridge for 2 hours
• On your HOT grill, place chicken and let cook for 2 minutes on each side, then turn grill to low and allow the chicken to cook till juices run clear, about 30 to 40 minutes, turning occasionally to prevent burning.
• Serve with a green salad and crusty bread... ENJOY !!!

Steps:

• Mix all together, place in fridge to chill. Serve on Croissants or Hard rolls Enjoy!

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.

Steps:

• In a small bowl, combine 1/2 cup barbecue sauce and ranch dressing. Mix well. Set aside.
• On large dinner plates, evenly divide lettuce, tomatoes, onions, corn, beans, and cheese. Drizzle with dressing. When chicken tenders are baked, brush both sides with remaining barbecue sauce. Add 5 to each salad. Sprinkle crushed chips over top. Serve with extra dressing on the side if desired.

Steps:

• Combine first 4 ingredients then add vinegar to mix.
• Use to baste chicken while you are grilling. or baking. It's delicious either way.

Steps:

• In a large bowl, thoroughly mix together all ingredients, reserving the chicken, grapes and pecans for last.
• Chill.
• Serve on traditional croissants, Hawaiian rolls, or a bed of lettuce.