Big Daddys Kickn Chicken Salad Recipes

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

Ingredients

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

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

Ingredients

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

KICKIN' ASIAN CHICKEN SALAD

Kickin' Asian Chicken Salad image

Wasabi is the Japanese version of horseradish. It comes in powder form, and is available in Asian groceries and some supermarkets. It's green and very fiery. If you prefer, you can use prepared horseradish instead

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 13

Ingredients

1 tablespoon prepared wasabi powder (dried Japanese horseradish)
2 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon chopped shallots
½ teaspoon dark sesame oil
¼ teaspoon salt
¼ teaspoon pepper
1 ounce firm tofu
¾ pound beets
¾ pound sweet potato
1 cup shiitake mushrooms
6 cups gourmet salad greens
¾ pound ready-to-eat roasted skinned, boned chicken breasts, shredded (such as Tyson)

Steps:

Preheat oven to 400 degrees.
Place first 8 ingredients in a blender; process until smooth. Set aside.
Leave root and 1 inch of stem on beets; scrub with a brush. Place beets and sweet potato in a shallow baking dish. Bake at 400 degrees for 45 minutes. Add mushrooms, and bake an additional 15 minutes. Cool to touch. Peel beets and potato; cut into 1/2-inch cubes. Thinly slice mushrooms.
Combine beets, potato, mushrooms, greens, and chicken. Drizzle dressing over salad; toss well. Serve immediately.

Nutrition Facts : Calories 333.6 calories, Carbohydrate 40.6 g, Cholesterol 72.4 mg, Fat 4.7 g, Fiber 7.7 g, Protein 32.6 g, SaturatedFat 1.1 g, Sodium 332.3 mg, Sugar 19 g

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