Kickin Chicken Salad With Bbq Ranch Dressing Recipes

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.

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:

• 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.