Kickin' Chicken Salad with BBQ Ranch Dressing

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Step By Step

Ingredients (12)

½ cup baby carrots cut in quarters lengthwise
½ cup cherry tomatoes halved
&frac12 cup shredded cheddar cheese
&frac14 cup Cajun spice mix
¼ cup Hidden Valley^® Original Ranch^® Dressing
1 can (2¼ ounces) sliced black olives drained
1 large onion cut into ¾-inch thick slices
1 bag (8.5 ounces) barbecue flavored potato chips
2 teaspoons black pepper
1 package (6 ounces) mixed lettuce
8 chicken thighs*
KC Masterpiece^® Easy Squeeze Classic 816 Original BBQ Sauce as needed, for drizzling on extra BBQ flavor

Step 1
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.
Step 2
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.
Step 3
Place chicken on grill over indirect heat, covered for 25–30 minutes, or until temperature reaches 175°F–180°F.
Step 4
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.
Step 5
Remove chicken and onions from grill. Discard chicken skin and remove meat from bone, leaving it in large pieces. Set aside.
Step 6

In a large bowl, mix lettuce, tomatoes, carrots, olives and cheese. Top with chicken, onion rings and Hidden Valley^® Original 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.
Tip: Drizzle with KC Masterpiece^® Easy Squeeze Classic 816 Original BBQ Sauce as needed, for drizzling on extra BBQ flavor.