Bbq Chicken Salad With Grilled Apples Recipes

BBQ CHICKEN SALAD WITH GRILLED APPLES

Steps:

• Heat grill to medium-high heat.
• Brush chicken, apples and onions with Italian dressing. Grill 10 min. or until chicken is done (165°F) and apples and onions are tender, turning occasionally and brushing chicken with barbecue sauce the last few minutes.
• Slice chicken. Toss with salad greens, apples and onions.
• Serve topped with ranch dressing.

BBQ CHICKEN SALAD

Steps:

• Pat chicken breasts dry using paper towels. In a small bowl, combine the chili powder, paprika, garlic powder, onion powder, salt and pepper. Rub over all sides of the chicken breasts.
• Heat grill to medium-high heat. Grill chicken until internal temperature reaches 165 degrees F, turning once halfway through, about 5-10 minutes per side. Set chicken on a clean plate to rest for at least 10 minutes and then slice.
• Place all ingredients in a blender or food processor. Pulse until cilantro is finely chopped and everything is well combined. Taste and adjust seasonings.
• Place lettuce in a large bowl or 4 individual serving bowls and toss with about half of the dressing.
• Top lettuce with black beans, corn, tomato, red onion, avocado, cheese and chicken. Drizzle each salad with a little more of the cilantro-lime dressing. Top with tortilla strips and then drizzle lightly with BBQ sauce. Serve immediately.

BBQ CHICKEN SALAD

Steps:

• Preheat grill for high heat.
• Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
• In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
• In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

BBQ CHICKEN SALAD

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.

GRILLED APPLE TOSSED SALAD

Steps:

• For dressing, whisk together first 8 ingredients. In a bowl, toss apples with 1/4 cup dressing. Let stand 10 minutes., Place apple slices on a grill rack over medium heat; reserve marinade left in bowl. Grill apples, covered, until tender and lightly browned, 3-4 minutes per side, brushing with reserved marinade., To serve, toss greens with remaining dressing. Top with grilled apples, walnuts and cheese.

BBQ CHICKEN SALAD

Steps:

• Heat olive oil in a medium skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine. Serve immediately, topped with tortilla strips.

CHUNKY CHICKEN-APPLE SALAD

Steps:

• Mix all ingredients until well blended.
• Serve immediately. Or, cover and refrigerate until ready to serve.

SALAD WITH GRILLED CHICKEN

Steps:

• In a small bowl, whisk the first nine ingredients. Place the chicken in a large resealable plastic bag; add 6 tablespoons vinaigrette. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining vinaigrette until serving., Drain and discard marinade. Grill chicken, uncovered, over medium-low heat for 6-8 minutes on each side or until a thermometer reads 170°. Cut into strips. , In a large bowl, combine the romaine, bacon, tomato, mushrooms, walnuts, chicken and reserved vinaigrette; toss to coat.

CRACKER BARREL APPLE CIDER BBQ CHICKEN RECIPE (COPYCAT)

Steps:

• Mix together apple cider, apple cider vinegar, lemon or lime juice, rosemary, thyme, garlic powder, barbeque sauce, and basil.
• Season with salt and pepper. Adjust accordingly.
• Add the chicken breasts, mix with the marinade. Marinate the chicken overnight, sealed.
• Preheat either an outdoor grill or an indoor grill. Ensure the chicken is at room temperature.
• Grill first for about 3 to 5 minutes on each side, until juices run clear and no pinkness present.
• Serve the chicken together with roasted carrots and sauteed corn kernels.