Barbs Hot Chicken Salad Recipes

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BARB'S BROCCOLI-CAULIFLOWER SALAD



Barb's Broccoli-Cauliflower Salad image

This is a version of the classic broccoli salad with the addition of cauliflower. It can be prepared the day prior to serving, then served chilled or at room temperature. Pecans can be used instead of sunflower seeds, if desired, and bacon lovers might want to add a few extra slices. . .

Provided by Tom

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

12 slices bacon
1 head fresh broccoli, diced
1 head cauliflower, chopped
½ red onion, diced
¾ cup sunflower seeds
1 cup creamy salad dressing
1 ½ tablespoons white wine vinegar
¼ cup white sugar

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Combine the bacon, cauliflower, broccoli, onion and sunflower seeds or pecans.
  • Whisk together the salad dressing, vinegar and sugar. Pour over salad and toss to coat. Refrigerate and allow to chill before serving.

Nutrition Facts : Calories 418.9 calories, Carbohydrate 20.2 g, Cholesterol 38.6 mg, Fat 34.1 g, Fiber 4 g, Protein 10.2 g, SaturatedFat 7.9 g, Sodium 635.6 mg, Sugar 13.3 g

AMY'S BARBECUE CHICKEN SALAD



Amy's Barbecue Chicken Salad image

This is very similar to a salad at a popular restaurant near my house. I loved it there and decided to make it at home. It's one of my favorite salads to make now!

Provided by AMYEH

Categories     Salad

Time 35m

Yield 8

Number Of Ingredients 10

2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
½ cup Ranch dressing
½ cup barbeque sauce

Steps:

  • Preheat the grill for high heat.
  • Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
  • In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
  • In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 32.3 g, Cholesterol 20.8 mg, Fat 14.4 g, Fiber 6.1 g, Protein 12.2 g, SaturatedFat 3 g, Sodium 805.4 mg, Sugar 7.3 g

BBQ CHICKEN SALAD



BBQ Chicken Salad image

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

2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
½ red onion, diced
1 (8.75 ounce) can sweet corn, drained
¼ cup barbeque sauce
2 tablespoons fat-free mayonnaise

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

SUMMER SPLASH CHICKEN SALAD



Summer Splash Chicken Salad image

When it's too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. -Barbara Spitzer, Lodi, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1/2 cup plain yogurt
4-1/2 teaspoons brown sugar
1/2 teaspoon grated lime zest
1 tablespoon lime juice
1/4 teaspoon salt
2 cups cubed cooked chicken breast
1 cup green grapes, halved
1 cup chopped peeled mango
1 cup chopped seedless watermelon
4 cups torn Bibb or Boston lettuce
1/4 cup chopped pistachios, toasted

Steps:

  • In a bowl, mix the first five ingredients until blended. Add chicken, grapes, mango and watermelon; toss gently to combine., Divide lettuce among four plates; top with chicken mixture. Sprinkle with pistachios.

Nutrition Facts : Calories 262 calories, Fat 7g fat (2g saturated fat), Cholesterol 58mg cholesterol, Sodium 249mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

BARB'S HOT CHICKEN SALAD



Barb's Hot Chicken Salad image

A great and fairly easy casserole. I had this at a lunch once, and got a copy of the recipe. You can use reduced fat mayo and sour cream if you wish.

Provided by Cookalicious

Categories     Chicken

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

4 cups shredded cooked chicken
1 (8 ounce) can water chestnuts (chopped)
1 (12 ounce) can sliced mushrooms
1 (2 ounce) jar pimientos (optional)
1 1/2 cups Hellmann's mayonnaise
1 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons fresh lemon juice
1 (6 ounce) can french's French fried onion rings (crumbled)
2 cups shredded sharp cheddar cheese
1 (6 ounce) package toasted slivered almonds

Steps:

  • Mix everything (except onions and cheese) together, and spread into a buttered or sprayed 9" x 13" dish.
  • Top with cheese, then crumbled onions.
  • Bake at 350-degrees for 30 minutes.

Nutrition Facts : Calories 825.6, Fat 60.1, SaturatedFat 18, Cholesterol 144.8, Sodium 1148.4, Carbohydrate 33.5, Fiber 5.2, Sugar 9.6, Protein 42.4

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