BBQ Ranch Chicken Salad

BBQ Ranch Chicken Salad

35 reviews

Prep: 10 minutes | Total: 2 hours, 3 min

  • 1/4 cup Cajun spice mix
  • 2 tsp. black pepper
  • 4 chicken breasts, bone-in
  • 1 large white onion (Vidalia, if available), peeled and sliced into 4–5 thick slices
  • 1 (12-oz.) pkg. mixed lettuce
  • 1/2 cup grape or cherry tomatoes, halved
  • 1/2 cup baby carrots, cut in quarters lengthwise
  • 1/2 avocado, peeled, pitted and sliced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup KC Masterpiece® Barbecue Sauce Original
  • 1/2 Hidden Valley® Original Ranch® Dressing
  • 1 (2-1/4 oz.) can ripe, black olives, drained and sliced (optional)
Mix Cajun spices and black pepper in a small bowl. Reserve half of the mixture for the onions. Season chicken breasts with 1/2 of the spice mixture and refrigerate for two hours, or begin cooking immediately.
Light grill using Kingsford® Charcoal Briquets. When coals turn to a white ash, add a handful of presoaked 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 170°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 the grill. Discard chicken skin and remove meat from bone, leaving it in large pieces. Set aside.
Mix lettuce, tomatoes, carrots, olives (if desired) and cheese in a large bowl. Top with chicken and onion rings. Drizzle with barbecue sauce and dressing, and line potato chips around outside of bowl. Serve immediately.

Serving Suggestion: Serve with 1 (8-1/2-oz.) bag of barbecue potato chips to make it more kid-friendly


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3 stars - based on 35 reviews