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    Chicken Salad Veronique View Edit
    Chicken Salad with BBQ Ranch Dressing View Edit

    Servings: Not specified

    Directions

    Mix Cajun spices and black pepper in small bowl. Reserve half of the mixture for the onions. Season chicken thighs with 1/2 of spice mixture and refrigerate 2 hours. Light grill using Kingsford® charcoal 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 BBQ 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.

    Ingredients
    • 1/4 cup Cajun spice mix
    • 2 teaspoons black pepper
    • 8 chicken thighs, bone-in*
    • 1 large white onion, Vidalia if available, peeled and sliced into 4 - 5 thick slices
    • 1 package (12 ounces) mixed lettuce
    • 1/2 cup grape or cherry tomatoes, halved
    • 1/2 cup baby carrots, cut in quarters lengthwise
    • 1 can (2.25 ounces) ripe sliced black olives, drained
    • 1/2 cup shredded Cheddar cheese
    • 1/4 cup KC Masterpiece® Original BBQ Sauce
    • 1/2 cup Hidden Valley® Original Ranch® Dressing
    • 1 bag (8.5 ounces) barbecue flavored potato chips

    Parsed from recipe text (no separate ingredient records).

    Comments

    Prep Time: 10 min. Cook Time: 40 min. Marinate Time: 2 hrs.

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