BARBECUED CHICKEN SALAD SANDWICHES
An impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favorite, these dressed-up sandwiches have become a mainstay at our house. -Linda Orme, Battleground, Washington
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight., Grill chicken, covered, over medium-high heat until a thermometer reads 165°, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled. , Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.
Nutrition Facts : Calories 481 calories, Fat 27g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 712mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
BARBECUED CHICKEN SALAD
This speedy main-dish salad uses rotisserie chicken, zesty barbecue sauce and creamy mayonnaise.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- In 10-inch skillet, cook bacon over medium heat 7 to 9 minutes, stirring occasionally, until crisp. Drain bacon on paper towels.
- In small bowl, beat mayonnaise, barbecue sauce and salt with wire whisk until blended.
- In large bowl, stir chicken, bacon, onion, jalapeño chile and mayonnaise mixture until well mixed. Serve in lettuce leaves. Sprinkle with parsley.
Nutrition Facts : Calories 380, Carbohydrate 13 g, Cholesterol 60 mg, Fat 1, Fiber 0 g, Protein 18 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1860 mg, Sugar 10 g, TransFat 0 g
CHUNKY BARBECUED CHICKEN SALAD PETERSON
Steps:
- In a large bowl whisk together barbecue sauce and mayonnaise. Wearing rubber gloves, finely chop chipotle and whisk into dressing.
- Discard bones from chicken and cut meat into 1/2-inch pieces. Finely chop enough onion to measure 1/3 cup. Finely chop bell pepper and cilantro separately and add to dressing with chicken and onion, stirring to combine well. Season salad with salt and pepper.
BARBECUED CHICKEN SALAD SANDWICHES
Make and share this Barbecued Chicken Salad Sandwiches recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the chicken in a large resealable plastic bag; add barbecue sauce. Seal the bag and turn over to coat chicken. Refrigerate at least 2 hours, preferably overnight.
- Grill chicken, covered, over medium hot heat for 6-8 minutes on each side or until juices run clear. Or broil for about same amount of time. Cool; cover and refrigerate chicken until chilled. Chop chicken and place in a bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on roll or bun with tomato and lettuce. Enjoy!
- Makes 8 servings.
Nutrition Facts : Calories 399.2, Fat 13.7, SaturatedFat 2.1, Cholesterol 57, Sodium 787.4, Carbohydrate 41.7, Fiber 2.3, Sugar 4.8, Protein 26.5
BARBECUED CHICKEN SALAD WITH CORN, AVOCADO, AND CREAMY POBLANO DRESSING
I have never been able to do the cold-pizza-for-breakfast thing, but there are some foods I just love eating cold the day after-fried or barbecued chicken, for instance. Happily, my local grocery store does rotisserie chicken, either plain or barbecue, and on weeknights when homework is taking forever, I am grateful for this easy main course salad that the kids will actually dig into. For my husband and me, it's all about the creamy, spicy poblano dressing. But for the kids it's strictly ranch-no cilantro, please! For a more substantial meal, serve this with corn bread or, better yet, jalapeño corn bread (add chopped pickled jalapeños to your favorite recipe).
Yield makes 4 servings
Number Of Ingredients 13
Steps:
- Toss all the ingredients except dressing in a salad bowl, then toss in the dressing or serve it on the side.
- Place all the ingredients in a blender and puree until smooth. Adjust seasonings as necessary.
- Feel free to also add red peppers, tomatoes, and cotija (an aged Mexican cheese) or any crumbly white cheese to the salad. This salad is also delicious with corn bread croutons. Day-old corn bread actually works best, because it will be drier. If you use fresh, you can dry it out in a 350°F oven for a few minutes.) Cut the corn bread into cubes, toss them with a little melted butter, and toast in a 350°F oven until golden brown and crisp. Let them cool, and toss with the salad.
- Grilled corn has a sweet, smoky flavor that's great on its own (eaten off the cob with butter and a squirt of lime) and in salads. You'll want to grill the corn in its husk, because this preserves moisture and imparts a distinctive sweet and "corny" flavor. Simply soak the ears in cold water for about 20 minutes. Place them directly on a medium-low grill or over pale gray coals, and cover. Grill for about 20 minutes, turning the cobs every 5 minutes to ensure even cooking. As with any cooked corn, you'll know it's done when the kernels are tender and release a milky liquid when pierced. Peel away the husk and silk and serve as you wish.
- To roast fresh poblanos or other peppers or chiles, place them directly on the grill over a low flame on a gas range, or on a baking sheet under a broiler, and char until evenly blackened, turning as necessary. Transfer peppers to a bowl and cover with a hand towel for about 5 minutes to steam the peppers (this will make their skins easier to remove). Alternatively, you can steam the peppers in a sealed plastic bag. Use your paring knife and/or your fingers to remove the stem, seeds, and skin from the peppers and use the smoky flesh as directed in the recipe.
BARBECUED-CHICKEN SALAD
The smoky marinade in our Barbecued-Chicken Salad doubles as a salad dressing. It would also be perfect for marinating grilled fish tacos or flavoring simple grilled veggies.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Heat grill to high. Stir together lime zest and juice, garlic, 1 teaspoon paprika, and honey; season with salt and pepper. Whisk in oil. Season chicken with remaining teaspoon paprika and salt and pepper. Pour half of dressing over top. Brush grates with oil.
- Grill corn, turning occasionally, until charred in places, 10 minutes; transfer to a plate. Grill chicken, flipping once, until cooked through, 3 to 4 minutes total. Cut corn kernels from cobs into a large bowl; toss with lettuce, avocado, tomatoes, and remaining dressing. Season with salt and pepper. Slice chicken; drizzle with juices and serve, with salad and topped with chips.
SPINACH SALAD WITH BARBECUED CHICKEN, GRILLED RED ONION AND ROASTED SHALLOT VINAIGRETTE
Yield 4 Servings
Number Of Ingredients 15
Steps:
- For the roasted shallot vinaigrette: 1- Preheat the oven to 350°F. 2- With the skin on, cut the shallot in half lengthwise. Spray a baking sheet with non-stick spray. Drizzle the shallot with a bit of the olive oil and place them on the baking sheet cut side down. 3- Roast in the oven until the shallot is very soft, about 20 to 30 minutes. 4- When the shallot is cool enough to handle, remove the skin and the root end. Puree the shallot and salt in a food processor. 5- Add the mustard and puree. Add the vinegar by the tablespoon, pureeing after each addition. 6- With the motor running, add the olive oil and stock slowly through the feed tube. 7- Stir in the chives and pepper. Adjust the salt and pepper to taste. For the barbecued chicken and grilled onion: 1- Preheat the grill to medium-high. 2- Brush the chicken breasts and onion slices with olive oil and season with salt and pepper. 3- Grill the chicken for about 4 to 6 minutes each side, depending on the thickness until the chicken is cooked through. During the last 3 minutes of cooking, brush the chicken on all sides with the barbecue sauce. Grill the onion about 2 to 3 minutes per side, using a spatula to turn the onions while being careful to keep the rings together. Remove the chicken and onions from the grill and place on a cutting board to rest. Cut the chicken into strips. Separate the onion slices into rings. 4- The chicken and onions can be grilled in advance and stored in the refrigerator for up to 2 days. For the spinach salad: 1- Place the lettuce in a bowl and toss it with the vinaigrette. Arrange the chicken strips and grilled onion rings on top.
WATERCRESS AND RADICCHIO SALAD WITH BARBECUED CHICKEN BREAST
Steps:
- Make the mustard vinaigrette: In a bowl, combine mustard, tarragon, sugar, vinegar, salt, and pepper and whisk well. While whisking, slowly drizzle in the oil. Drizzle until the oil is incorporated into the dressing. Season, to taste, with salt and pepper. Set aside.
- Preheat a grill or grill pan.
- Bring a small saucepan of water to a boil. Add the whole garlic cloves and blanch for 1 1/2 minutes. Drain and thinly slice. Set aside.
- Using your fingers, gently separate the skin from the chicken breasts, making a pocket. Be sure to keep the skin attached to the chicken breast. Place a few blanched garlic slices and parsley leaves under the skin of the chicken breast. Pull the skin back over the breasts. Season the outside well with salt and pepper. Drizzle the breasts with 3 tablespoons of the olive oil.
- Place the chicken breasts on the grill, skin-side down, and cook until golden brown, about 6 minutes. Turn the chicken and cook until cooked through and the juices run clear, about another 6 to 8 minutes depending on the thickness of the chicken breasts. Remove and set aside.
- Heat a saute pan over medium-high heat. Add the remaining 3 tablespoons olive oil and heat. Add the shallots and the chopped garlic and saute 1 minute. Add the mushrooms and saute until golden brown and cooked, about 8 minutes. Remove from the heat and set aside.
- Slice each chicken breast into 4 slices on the diagonal.
- Combine the watercress and the chopped radicchio in a large bowl. Toss with desired amount of dressing. Place the whole radicchio leaves around the edges of 6 plates. Pile the watercress mixture in the center. Divide the mushrooms among the plates. Top each plate with the sliced chicken breast. Drizzle with a little more dressing.
BARBECUED CHICKEN CAESAR SALAD
Create a new but soon-to-be classic salad with our Barbecued Chicken Caesar Salad recipe. Give chicken breasts a quick marinade in Caesar dressing then barbecue them for our tasty Barbecued Chicken Caesar Salad recipe.
Provided by My Food and Family
Categories Salad Dressings
Time 54m
Yield 4 servings, 2 cups each
Number Of Ingredients 6
Steps:
- Pour 1/4 cup dressing over chicken in shallow dish; turn to coat both sides of each breast. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard marinade.
- Heat grill to medium heat. Grill chicken 5 to 7 min. on each side or until done (165°F). Cut into thin slices.
- Toss lettuce with chicken and all remaining ingredients.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 930 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 32 g
BARBECUED CHICKEN & LYCHEE SALAD
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
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
BARBECUED CHICKEN SALAD
A simple low-fat salad.
Provided by Vicki Butts (lazyme) @lazyme5909
Categories Chicken Salads
Number Of Ingredients 10
Steps:
- Preheat oven to 350° F.
- To prepare barbecue rub, in small bowl, combine chili, onion and garlic powders and paprika; rub evenly over both sides of chicken breasts.
- Place chicken onto large sheet of foil; wrap chicken in foil, crimping edges to seal. Place foil packet onto baking sheet; bake 8 minutes. Carefully open foil packet; bake 4 minutes, until chicken is cooked through and juices run clear when pierced with fork. Set aside to cool.
- Meanwhile, place lettuce into large bowl; top with tomatoes, corn and onion.
- With fork, shred cooled chicken; add to lettuce mixture.
- Drizzle evenly with dressing.
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