dose anyone have the recipe for BBQ chicken salad??

Answer 1

2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped
1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce

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DIRECTIONS:
Preheat the grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Answer 2

INGREDIENTS:
* 2 skinless, boneless chicken breast halves
* 4 stalks celery, chopped
* 1 large red bell pepper, diced
* 1/2 red onion, diced
* 1 (8.75 ounce) can sweet corn, drained
* 1/4 cup barbeque sauce
* 2 tablespoons fat-free mayonnaise
DIRECTIONS:
1. Preheat grill for high heat.
2. Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube.
3. In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn.
4. In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.

Answer 3

BBQ Chicken Salad

2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 (8.75 ounce) can sweet corn, drained
1/4 cup barbeque sauce
2 tablespoons fat-free mayonnaise

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DIRECTIONS:
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.

Answer 4

INGREDIENTS:
2 skinless, boneless chicken breast halves
4 stalks celery, chopped
1 large red bell pepper, diced
1/2 red onion, diced
1 (8.75 ounce) can sweet corn, drained
1/4 cup barbeque sauce
2 tablespoons fat-free mayonnaise

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DIRECTIONS:
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.

Answer 5

BBQ Chicken Salad Recipe
An easy chicken salad with actual "BBQ'd" chicken. You will love all the colors and flavors of the veggies, and even kids enjoy this zesty dinner or lunch salad! It's a great way to sneak veggies into their little tummies!
2 chicken breasts
3 tablespoons olive oil
1 cup ketchup
1/2 cup brown sugar
1 teaspoon paprika
1 tablespoon garlic (minced)
1 large head romaine lettuce
2 cups black beans (cooked and rinsed)
1 cup sweet white corn kernels (cooked and cooled)
1 large semi-ripe tomato (cut in bite-sized pieces)
1/2 large red onion (cut in bite-sized pieces)
1/2 cup shredded carrots
2 cups ranch dressing
1 cup cheddar cheese
1 large bell pepper, i like red ((chopped)
4-6 servings

1. Slice chicken breasts into three inch strips. Place in large, preheated skillet with oil.
2. While chicken is cooking, make BBQ sauce by whisking ketchup, brown sugar, garlic, and paprika. Once chicken is cooked through and slightly browned, turn down heat on skillet and drizzle chicken with sauce and cook until coated and slightly candied.
3. Place chicken in fridge to cool.
4. For salad, clean romaine and chop in bite sized pieces. Layer in bottom of large, shallow serving bowl. Sprinkle romaine with beans, corn, onion and carrots.
5. Drizzle with ranch dressing. You can use more or less dressing as you prefer.
6. Sprinkle with cheese, and chopped peppers. Remove chicken from fridge and spoon over salad.
7. Serve with garlic bread and enjoy!

Answer 6

no thats sounds nastey