BBQ CHICKEN SALAD
This fresh, filling BBQ Chicken Salad is quick to make and a family favorite! With juicy grilled chicken, black beans, tortilla chips, and creamy ranch.
Provided by Erin Clarke / Well Plated
Categories Salad
Time 25m
Number Of Ingredients 14
Steps:
- Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper. Grill on one side for 4 minutes, flip, brush the grilled sides with barbecue sauce, then grill the other side for 3 to 4 minutes, until the chicken is cooked through. Remove to a serving plate and brush the other grilled side with barbecue sauce. Cover and let rest for 5 minutes, then chop into bite-sized pieces.
- Prepare the dressing: In a small bowl or measuring cup with a spout, stir together the ranch dressing and barbecue sauce. Taste and adjust the ratio as desired.
- In a large serving bowl, combine the romaine, tomatoes, beans, Mexicorn, red onion, and chopped chicken. Drizzle the salad with dressing, then toss to lightly coat. Serve immediately, topped with crushed tortilla chips and cilantro.
Nutrition Facts : ServingSize 1 (of 4, with 2 tablespoons crushed tortilla chips), Calories 308 kcal, Carbohydrate 29 g, Protein 17 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 11 g
BBQ CHICKEN RANCH SALAD WITH CARAMELIZED ONIONS
We don't often bring you anything as direct and simple as a dinner salad. (Other than our amazing entrée salads, scroll down!) But here, direct and simple are code words for amazing, as we combine BBQ chicken and tangy ranch with caramelized onions, fried tortillas, cheese, and a dash of garlic salt. Direct and simple, delightful and sublime... all in one salad.
Provided by Chef Jimmy Cababa
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking until salmon reaches minimum internal temperature, 4-6 minutes per side. If using steak strips, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. 1 Prepare the Ingredients Hold romaine heart at root end and chop coarsely. Halve and peel onion. Slice halves into thin strips.Core tomato and cut into 1/2" dice.Pat chicken dry, and season with a pinch of pepper. 2 Cook the Onion Place onion in a microwave-safe bowl and cover with a damp paper towel. Microwave until softened, 4-5 minutes.Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil. Add onion and a pinch of salt to hot pan. Stir occasionally until onion is browned, 6-8 minutes.Remove from burner and transfer onion to a plate or bowl. Let cool, at least 5 minutes.While onion cooks, cook chicken. 3 Cook the Chicken Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly charred, 3-5 minutes.Then stir occasionally until browned all over and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner and stir in BBQ sauce.Transfer chicken to a plate. Wipe pan clean and reserve. 4 Make the Salad To a large mixing bowl, add romaine, spinach, cheese, garlic salt, caramelized onion, tomatoes, and dressing. Toss or gently stir until combined. 5 Finish the Dish Plate dish as pictured on front of card, topping salad with chicken and tortilla strips. Bon appétit!
Nutrition Facts :
CHICKEN SALAD WITH BBQ & RANCH DRESSING
This big, beautiful grilled chicken salad couldn't be easier to make. It's the dressing-a blend of ranch and BBQ sauce-that gives it its complex flavor.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix dressing and barbecue sauce until blended.
- Toss salad greens with chicken and vegetables in large bowl.
- Add dressing mixture; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
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
CHEF'S SALAD WITH GRILLED CHICKEN AND BLACK PEPPER RANCH
I thoroughly enjoyed eating this salad for dinner, but my favorite bites were the chunks of sharp Cheddar, lettuce, dressing, cucumber, and chicken. This is a classic ranch dressing ratio, so it hits your taste buds the way it should. The black pepper is not oppressive as it's balanced out by the tangy buttermilk and creamy mayo. Can't go wrong with this!
Provided by TheOtherJuliaGulia
Categories BBQ & Grilled Chicken Salads
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
- Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
- While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
- Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.
Nutrition Facts : Calories 586.9 calories, Carbohydrate 13.1 g, Cholesterol 244.8 mg, Fat 38 g, Fiber 5.3 g, Protein 49.3 g, SaturatedFat 12.7 g, Sodium 890.3 mg, Sugar 2.9 g
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