Kickin Chicken Salad With Bbq Ranch Dressing Recipes

KICKIN' CHICKEN SALAD WITH BBQ RANCH DRESSING

Steps:

• Season chicken thighs with Cajun mix and let sit for at least 30 minutes, or refrigerate overnight.
• Prepare a grill for direct cooking over medium heat using Kingsford® charcoal. Grill chicken, covered, until cooked through (about 15-20 minutes), turning once halfway through cooking.
• Remove chicken from grill, let cool slightly, and break into large pieces.
• In a large bowl, mix lettuce, tomatoes and cheese. Top with chicken and Hidden Valley® Original Ranch® Dressing. (If desired, line the edge of the bowl with barbecue potato chips and drizzle with KC Masterpiece® Easy Squeeze Classic 816 Original BBQ Sauce).

BBQ CHICKEN AND RANCH SALAD

Steps:

• HEAT grill to medium-high heat. GRILL chicken 6 to 8 min. on each side or until done (165°F), brushing with barbecue sauce for the last 2 min. COMBINE salad greens, vegetables and cheese in large bowl; top with chicken. TOSS with dressing just before serving.
• Prepare using grilled corn on the cob, which can be grilled in a variety of ways - in the husks, shucked, or shucked and wrapped in foil. For all methods, heat the grill to medium-high heat. Grilling corn in the husks: Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk. Return husks to original position; then soak in water 10 min. Grill 15 min. or until corn is tender, turning occasionally. Grilling shucked corn: Discard corn husks and silk. Brush corn with your favorite KRAFT Dressing, such as KRAFT Sun Dried Tomato Vinaigrette Dressing. Grill 8 to 10 min. or until corn is tender, turning and brushing occasionally with additional dressing. Grilling foil-wrapped shucked corn: Discard corn husks and silk. Rinse ears with cold water. Gently shake off excess water, then wrap corn ears individually in foil. Grill 15 to 20 min. or until corn is tender, turning occasionally. You will need to grill 2 medium ears of corn to get the 1 cup kernels needed to prepare this recipe. To remove the kernels from the grilled corn, cool grilled ears slightly. Then, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time.

SIMPLY DELICIOUS RANCH CHICKEN SALAD

Steps:

• Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
• Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

CHICKEN SALAD WITH BBQ & RANCH DRESSING

Steps:

• Mix dressing and barbecue sauce until blended.
• Toss salad greens with chicken and vegetables in large bowl.
• Add dressing mixture; toss to coat. Sprinkle with cheese.

KICKIN' CHICKEN SALAD WITH BBQ RANCH DRESSING

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.

KICKIN' CHICKEN SALAD

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.

BARBECUE RANCH CHICKEN SALAD

Steps:

• Mix all of the salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl, and pour over the salad. Toss to coat, and chill 1 hour before serving. You can serve this over some shredded lettuce, if desired.