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Kickin' Chicken Salad with BBQ Ranch Dressing

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3x5
8.5x11
Servings: 4
Cuisine: American
Main Ingredient: Chicken
Meals & Dishes: Lunch
Occasion: Picnic/July 4th

Ingredients

  • ½ cup baby carrots, cut in quarters lengthwise
  • ½ cup grape or cherry tomatoes, halved
  • ½ cup shredded Cheddar cheese
  • ¼ cup Cajun spice mix
  • ¼ cup of Hidden Valley® Original
  • 1 bag (8.5 ounces) barbecue flavored potato chips
  • 1 can (2¼ ounces) sliced black olives, drained
  • 1 large white onion, peeled and sliced into ¾-inch thick slices
  • 1 package (6 ounces) mixed lettuce
  • 2 teaspoons black pepper
  • 8 chicken thighs, bone-in

Instructions

  • Mix Cajun spices and black pepper in small bowl. Reserve half of the mixture for the onions. Season chicken thighs with ½ 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°F–180°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 barbecue sauce and ranch dressing and line potato chips around outside of bowl.
  • Serve immediately.
  • *May substitute with two chicken breasts. Grill chicken breasts over direct heat about 24–30 minutes.
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