Best Barbecued Chicken Lychee Salad Recipes

AMY'S BARBECUE CHICKEN SALAD

Amy's Barbecue Chicken Salad image

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

Ingredients

2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
½ cup Ranch dressing
½ cup barbeque sauce

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 & LYCHEE SALAD

Barbecued Chicken & Lychee Salad image

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

Ingredients

1 chicken, bbq
2 cups lychees, peeled & seeded
4 green onions, finely sliced diagonally
1 cup coriander leaves, plus extra for garnish
1 cup mint
1 shallot, finely sliced
1/2 cup roasted peanuts, roughly chopped
2 tablespoons plum sauce
1 tablespoon fish sauce
1 tablespoon vinegar
1 tablespoon lime juice
1 tablespoon jaggery
2 garlic cloves
1 teaspoon gingerroot, finely grated
1 red chili, long & finely chopped

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