Kickin Chicken Salad with BBQ Ranch Dressing

Rated 4.1/5 based on 10 customer reviews
  • Prep: 10 min
  • Cook: 40 min
  • Total: 50 min
  • Servings: 4

Ingredients (11)

  • ½ cup baby carrots cut in quarters lengthwise
  • ½ cup cherry tomatoes halved
  • ½ cup shredded cheddar cheese
  • ¼ cup Cajun spice mix
  • 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

Steps (8)

  • 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 and onion rings. Drizzle with barbecue sauce and ranch dressing and line potato chips around outside of bowl.
  • Step 7
    Serve immediately.
  • Step 8
    *May substitute with two chicken breasts. Grill chicken breasts over direct heat about 24–30 minutes.
  • For safe meat preparation, reference the USDA website.
    For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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