Best Fireman Bobs Flame Kickin Chicken Salad Recipes

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BIG DADDY'S KICK'N CHICKEN SALAD



Big Daddy's Kick'n Chicken Salad image

Provided by Aaron McCargo Jr.

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 16

1 (3 to 4 pound) roasted chicken*, skin and bones discarded, meat diced small
4 red jalapenos, seeded and diced
1/2 cup red onion, diced
1/2 cup chopped roasted pistachios, chopped
2 tablespoons roasted garlic paste
1 tablespoon sweet red chili sauce
1 teaspoon brown sugar
1 lemon, juiced
1 cup mayonnaise
2 tablespoons chopped fresh parsley leaves
2 tablespoons sliced scallions, greens only
1 1/2 tablespoons kosher salt
2 teaspoons cracked black pepper
4 to 6 fresh croissants, split
Lettuce, to garnish
Tomato, to garnish

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.

FIREMAN BOB'S " SALT CRUSTED " CHICKEN MY WAY...



Fireman Bob's

For a Stunning Presentation at the Dinner Table, and Praises Galore... You will enjoy the Smiles as you present this wonderful dish

Provided by Bob Cooney @firemanbob65

Categories     Chicken

Number Of Ingredients 6

1 - 3 to 3 1/2 pound roasting chicken
1 bunch(es) mixed herbs - such as... rosemary, thyme,marjoram, and parsley
7 cup(s) sea salt yes 7 cups...
1/2 teaspoon(s) red pepper flakes
1 - egg white
2 - whole heads of garlic - roasted

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 !!!

FIREMAN BOB'S SIMPLE GARLIC CHICKEN MY WAY...



Fireman Bob's Simple Garlic Chicken my way... image

For a fast and simple lunch or dinner out on the grill, Try this fun and tasty meal.... If ya like Garlic, YOU will LOVE this one.... Note *** Prep time does not include Fridge Time ***

Provided by Bob Cooney @firemanbob65

Categories     Chicken

Number Of Ingredients 7

6 pound(s) chicken leg quarters
12 clove(s) garlic - chopped fine
4 tablespoon(s) olive oil, extra virgin
1 tablespoon(s) course sea salt
1 tablespoon(s) fresh cracked black pepper
1 tablespoon(s) smoked paprika
1 large lemon - zested and juiced

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 !!!

BARBECUE CHICKEN SALAD



Barbecue Chicken Salad image

This Barbecue Chicken Salad is a copycat of Bob Evans' Wildfire Chicken Salad. Tangy barbecue chicken tops a bed of fresh veggies. Top with a simple 2-ingredient barbecue ranch dressing.

Provided by Lizzy T

Categories     Salad

Time 10m

Number Of Ingredients 9

2 cups Lettuce (Romaine, Spinach, Iceberg)
1/4 cup corn
1/2 cup grape tomatoes
1/4 cup cheddar cheese (shredded)
3 slices red onion
1 barbecued chicken breast (sliced*)
1/3 cup Santa Fe-style crunchy tortilla strips
2 tablespoons barbecue sauce
2 tablespoons ranch dressing

Steps:

  • Layer the lettuce, corn, tomatoes, cheese, onion and chicken on a plate.
  • Mix barbecue sauce and ranch dressing in a small bowl. Drizzle over the top of your salad.
  • Sprinkle with Santa Fe tortilla strips, if desired!

Nutrition Facts : Calories 722 kcal, Carbohydrate 60 g, Protein 38 g, Fat 37 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 1175 mg, Fiber 6 g, Sugar 21 g, ServingSize 1 serving

FIREMAN BOB'S FLAME KICKIN CHICKEN SALAD



Fireman Bob's Flame Kickin Chicken Salad image

Here is one different Chicken Salad... Just my way of waking up a " dull Lunch " Serve and watch the faces.... Lol! ( Prep time is 10 minutes 20 minutes in fridge to cool )

Provided by Bob Cooney @firemanbob65

Categories     Chicken

Number Of Ingredients 15

2 cup(s) chicken - choppe
2 cup(s) celery - chopped
1 can(s) mayonnaise or miracle whip ( i use mayonnaise )
2 cup(s) dried chopped onions ( fresh chopped is ok also...)
1/2 cup(s) slivered almonds
2 tablespoon(s) real lemon juice ( in bottle ) or fresh lemom juice ( i use the fresh )
1/2 teaspoon(s) accent ( the seaoning )
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
1/2 teaspoon(s) chives - chopped fine
1/2 teaspoon(s) parsley - chopped fine
1/2 teaspoon(s) caraway seeds
1/2 teaspoon(s) celery seeds
1/2 teaspoon(s) red pepper flakes
1/2 teaspoon(s) hot sauce - your choice ( i use tabasco )

Steps:

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

KICKIN' CHICKEN SALAD WITH BBQ RANCH DRESSING



Kickin' Chicken Salad with BBQ Ranch Dressing image

Marinating chicken with a Cajun seasoning blend gives this salad a kicked up Louisiana flavor.

Provided by Allrecipes Member

Time 2h50m

Yield 4

Number Of Ingredients 12

¼ cup Cajun spice mix
2 teaspoons black pepper
8 thigh, bone removeds chicken thighs, bone-in*
1 large white onion, Vidalia if available, peeled and sliced into thick slices
1 (12 ounce) package mixed lettuce
½ cup grape or cherry tomatoes, halved
½ cup baby carrots, cut in quarters lengthwise
1 (2.25 ounce) can ripe sliced black olives, drained
½ cup shredded Cheddar cheese
¼ cup KC Masterpiece® Original Barbeque Sauce
½ cup Hidden Valley® Original Ranch® Salad Dressing
1 (8.5 ounce) bag barbecue flavored potato chips

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.

Nutrition Facts : Calories 869 calories, Carbohydrate 54.8 g, Cholesterol 144 mg, Fat 54.9 g, Fiber 7.3 g, Protein 44.5 g, SaturatedFat 15 g, Sodium 2632.1 mg, Sugar 10.1 g

WILDFIRE CHICKEN SALAD



Wildfire Chicken Salad image

Make and share this Wildfire Chicken Salad recipe from Food.com.

Provided by gailanng

Categories     Chicken Breast

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 -2 romaine lettuce hearts, chopped (depending on size or use blend of lettuces)
10 grape tomatoes, halved
2 green onions, chopped
1/2 cup frozen corn kernels, thawed and drained
1/2 cup black beans, rinsed and drained
3/4 cup monterey jack cheese
10 frozen breaded chicken tenders, baked according to package directions
crushed tortilla chips or tostadas
1 cup wildfire barbecue sauce, divided (Jack Daniels Original or any other sweet bbq sauce)
1/2 cup ranch dressing (or any other quality ranch dressing will do)

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.

Nutrition Facts : Calories 843.6, Fat 46, SaturatedFat 13.2, Cholesterol 57.5, Sodium 1977.7, Carbohydrate 92.9, Fiber 14.6, Sugar 40.6, Protein 22.2

FIREMAN'S CHICKEN



Fireman's Chicken image

This is a recipe I got from a friend after she served it at a BBQ. Supposedly, this recipe is what is used at those big Fireman chicken BBQ's. The original recipes is supposed to cover 20 split chicken breasts so I cut it down and also I use whatever skin on chicken pieces I have on hand. It's delicious, enjoy!!

Provided by 945763

Categories     Chicken Breast

Time 50m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 7

16 ounces oil
1/2 cup salt
1 1/4 teaspoons pepper
2 tablespoons poultry seasoning
2 1/2 eggs
32 ounces vinegar (add last)
20 chicken breast halves (use whatever pieces you have on hand)

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.

KICKIN' CHICKEN SALAD



Kickin' Chicken Salad image

Grapes, cherries and curry powder combine for a delicious marriage of sweet and spicy. The complex flavors of this lunch and summertime favorite are sure to make your tongue happy. For tender and juicy chicken, marinate chicken breasts in buttermilk and slowly grill; or for a fast and easy alternative, use a store-bought rotisserie chicken.

Provided by Aproned Cynthia

Categories     Lunch/Snacks

Time 10m

Yield 12 1/2 cup servings

Number Of Ingredients 11

3 1/2 cups chicken, cooked, chilled & diced
2 stalks celery, chopped
1 1/2 cups red grapes, halved
1/2 cup dried cherries
1 cup mayonnaise
1 tablespoon .fresh lemon juice
2 teaspoons curry powder
2 teaspoons Dijon mustard
1 teaspoon sea salt
1/2 teaspoon fresh coarse ground black pepper
1/2 cup pecans, chopped (optional)

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.

Nutrition Facts : Calories 92.6, Fat 6.7, SaturatedFat 1, Cholesterol 5.1, Sodium 348.4, Carbohydrate 8.7, Fiber 0.4, Sugar 4.3, Protein 0.5

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