Kickin' Chicken Salad with BBQ Ranch Dressing
- Prep: 15 min
- Cook: 15 min
- Total: 30 min
- Servings: 8
6 boneless, skinless chicken thighs
1½ tablespoons Cajun seasoning
8 cups mixed lettuce
1 cup cherry tomatoes, halved
¾ cup shredded cheddar cheese
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).
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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