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Kickin' Chicken Salad with BBQ Ranch DressingThe complete recipe for Kickin' Chicken Salad with BBQ Ranch Dressing on Yahoo Shine.
  • ¼ cup Cajun spice mix
  • 2 teaspoons black pepper
  • 8 chicken thighs, bone-in
  • 1 large white onion
  • Vidalia if available, peeled and sliced into 4–5 thick slices
  • 1 package (12 ounces) mixed lettuce
  • ½ cup grape or cherry tomatoes, halved
  • ½ cup baby carrots, cut in quarters lengthwise
  • 1 can (2¼ ounces) ripe, sliced black olives, drained
  • ½ cup shredded Cheddar cheese
  • ¼ cup KC Masterpiece® Barbecue Sauce Original
  • ½ cup Hidden Valley® Original Ranch® Dressing
  • 1 bag (8½ ounces) Barbecue-flavored potato chips
  1. Light grill using Kingsford® Charcoal Briquets.
  2. When coals turn to a white ash, add a handful of presoaked Kingsford® Hickory Chips.
  3. Brush grill grate with oil or coat with nonstick spray.
  4. Place chicken on grill over indirect heat, covered for 25–30 minutes, or until temperature reaches 175°F–180°F.
  5. 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.
  6. Remove chicken and onions from grill.
  7. Discard chicken skin and remove meat from bone, leaving it in large pieces.
  8. Set aside.
  9. In a large bowl, mix lettuce, tomatoes, carrots, olives and cheese.
40 minother

Kickin' Chicken Salad with BBQ Ranch Dressing

cook time:40min
recipe sourceHidden Valley
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Ingredients

  • ¼ cup Cajun spice mix
  • 2 teaspoons black pepper
  • 8 chicken thighs, bone-in
  • 1 large white onion
  • Vidalia if available, peeled and sliced into 4–5 thick slices
  • 1 package (12 ounces) mixed lettuce
  • ½ cup grape or cherry tomatoes, halved
  • ½ cup baby carrots, cut in quarters lengthwise
  • 1 can (2¼ ounces) ripe, sliced black olives, drained
  • ½ cup shredded Cheddar cheese
  • ¼ cup KC Masterpiece® Barbecue Sauce Original
  • ½ cup Hidden Valley® Original Ranch® Dressing
  • 1 bag (8½ ounces) Barbecue-flavored potato chips

Directions

  1. 1Light grill using Kingsford® Charcoal Briquets.
  2. 2When coals turn to a white ash, add a handful of presoaked Kingsford® Hickory Chips.
  3. 3Brush grill grate with oil or coat with nonstick spray.
  4. 4Place chicken on grill over indirect heat, covered for 25–30 minutes, or until temperature reaches 175°F–180°F.
  5. 5Rub 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.
  6. 6Remove chicken and onions from grill.
  7. 7Discard chicken skin and remove meat from bone, leaving it in large pieces.
  8. 8Set aside.
  9. 9In a large bowl, mix lettuce, tomatoes, carrots, olives and cheese.
  10. 10Top with chicken and onion rings.
  11. 11Drizzle with barbecue sauce and dressing and line potato chips around outside of bowl.
  12. 12Serve immediately.

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