Mimis Barbecue Chicken Salad Recipes

BBQ CHICKEN SALAD

BBQ Chicken Salad image

This fresh, filling BBQ Chicken Salad is quick to make and a family favorite! With juicy grilled chicken, black beans, tortilla chips, and creamy ranch.

Provided by Erin Clarke / Well Plated

Categories Salad

Time 25m

Number Of Ingredients 14

Ingredients

2 boneless, skinless chicken breasts (pounded 1/2 inch thick)
2 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons homemade barbecue sauce (or prepared store-bought sauce)
6 cups chopped romaine lettuce
1 cup cherry tomatoes (or grape tomatoes, halved)
1 cup canned low-sodium black beans (rinsed and drained)
1/2 cup canned Mexicorn (drained)
1/4 cup diced red onion
Crushed tortilla chips ( or strips for serving)
Chopped fresh cilantro (for serving)
1/3 cup prepared light ranch dressing
1 tablespoon homemade barbecue sauce (or prepared store-bought sauce)

Steps:

Preheat a grill to medium-high heat. Brush both sides of the pounded chicken breast with olive oil and sprinkle with salt and pepper. Grill on one side for 4 minutes, flip, brush the grilled sides with barbecue sauce, then grill the other side for 3 to 4 minutes, until the chicken is cooked through. Remove to a serving plate and brush the other grilled side with barbecue sauce. Cover and let rest for 5 minutes, then chop into bite-sized pieces.
Prepare the dressing: In a small bowl or measuring cup with a spout, stir together the ranch dressing and barbecue sauce. Taste and adjust the ratio as desired.
In a large serving bowl, combine the romaine, tomatoes, beans, Mexicorn, red onion, and chopped chicken. Drizzle the salad with dressing, then toss to lightly coat. Serve immediately, topped with crushed tortilla chips and cilantro.

Nutrition Facts : ServingSize 1 (of 4, with 2 tablespoons crushed tortilla chips), Calories 308 kcal, Carbohydrate 29 g, Protein 17 g, Fat 15 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Fiber 6 g, Sugar 8 g, UnsaturatedFat 11 g

BARBECUED CHICKEN SALAD SANDWICHES

Barbecued Chicken Salad Sandwiches image

An impromptu picnic inspired this BBQ chicken salad sandwich. An instant summertime favorite, these dressed-up sandwiches have become a mainstay at our house. -Linda Orme, Battleground, Washington

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1-1/2 pounds boneless skinless chicken breast
1/2 cup barbecue sauce
1 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
8 kaiser rolls, split
8 tomato slices
8 lettuce leaves

Steps:

Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight., Grill chicken, covered, over medium-high heat until a thermometer reads 165°, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled. , Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.

Nutrition Facts : Calories 481 calories, Fat 27g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 712mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.

BLT BARBECUE CHICKEN SALAD

BLT Barbecue Chicken Salad image

Make and share this BLT Barbecue Chicken Salad recipe from Food.com.

Provided by thedixongang

Categories Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
3 -4 tablespoons barbecue sauce
2 tablespoons onions, finely chopped
1 tablespoon lemon juice
1/4 teaspoon pepper
1 1/2 lbs chicken, cooked, chopped or shredded
10 slices bacon, cooked & crumbled
2 hard-boiled eggs, sliced or chopped
6 -8 cups torn salad greens
2 large tomatoes, chopped

Steps:

In a small bowl, mix the mayo, bbq sauce, onion, lemon juice, and pepper; cover & refrigerate until ready to serve. Place salad greens on a large serving platter, add tomatoes, chicken, bacon and eggs. Drizzle with dressing just before serving.

Nutrition Facts : Calories 331.6, Fat 23.7, SaturatedFat 6.3, Cholesterol 121, Sodium 327.9, Carbohydrate 9.5, Fiber 1.4, Sugar 4.3, Protein 19.9

MIMI'S CURRIED HAWAIIAN CHICKEN SALAD

Mimi's Curried Hawaiian Chicken Salad image

My mother Joyce, who my children call 'Mimi,' is a great Southern cook and has many legendary recipes. This is one of her crowd pleasers. She's been making this very traditional 'lady-like' chicken salad for as long as I can remember. It's best the day after making, and is colorful and fragrant and perfect for a summer supper -- or a ladies' luncheon!

Provided by LEGALPEACH

Categories Salad Curry Salad Recipes

Time 45m

Yield 15

Number Of Ingredients 11

Ingredients

6 boneless, skinless chicken breasts, cubed
3 cups mayonnaise
1 tablespoon curry powder
1 teaspoon lemon juice
1 tablespoon soy sauce
2 ½ cups slivered almonds, toasted
1 pound seedless green grapes, halved
2 cups chopped celery
1 (8 ounce) can sliced water chestnuts
1 (20 ounce) can pineapple chunks, thoroughly drained
paprika, for garnish

Steps:

Place chicken in a large pot of lightly salted water, and bring to a boil; simmer until tender and cooked through, about 25 minutes. Drain, set aside. When cool enough to handle, chop coarsely, and place into a large bowl.
In a separate bowl, stir together mayonnaise, curry powder, lemon juice, and soy sauce.
Stir into the chopped chicken 2 1/4 cups of the toasted almonds. Stir in grapes, celery, water chestnuts, and pineapple. Gently fold in all but 1/2 cup of the dressing. Cover, and refrigerate salad and reserved dressing for several hours (or overnight).
Before serving, adjust dressing to taste, and garnish with paprika and remaining 1/4 cup almonds.

Nutrition Facts : Calories 587.7 calories, Carbohydrate 19.3 g, Cholesterol 71.5 mg, Fat 45.7 g, Fiber 3.4 g, Protein 26.8 g, SaturatedFat 6.3 g, Sodium 389.3 mg, Sugar 12.4 g