Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Barbecue Chicken Salad
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 23 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 160 milligrams
- Sodium
- 840 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 4 grams
- Sugar
- 18 grams
- Protein
- 54 grams
This crisp salad with warm chicken features a shortcut dressing that takes literal seconds to stir up. Thin some sour cream with a bit of vinegar and water and season with fresh herbs, salt and pepper, and it’s ready to go. Add some dill for stronger ranch vibes or a bit of chipotle for a spicy smokey twist.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 560
- Total Fat
- 23 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 160 milligrams
- Sodium
- 840 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 4 grams
- Sugar
- 18 grams
- Protein
- 54 grams
Ingredients
Directions
- Preheat a grill to medium and oil the grates. Drizzle 1 teaspoon vegetable oil over the chicken; season on both sides with salt and pepper.
- Stir together the sour cream, vinegar, chives, a pinch of salt and 3/4 teaspoon pepper; thin with a little water to make a pourable dressing. Refrigerate until ready to use. Cover the red onion with ice water in a bowl.
- Brush the corn with the remaining 1 teaspoon vegetable oil. Grill the corn and chicken, turning occasionally, until the corn is charred on all sides, 8 to 10 minutes, and the chicken is just cooked through, 18 to 20 minutes; during the last 5 to 7 minutes, begin brushing the chicken with the barbecue sauce, turning and brushing several times. Remove to a cutting board and brush the chicken with sauce one last time, then let rest 5 minutes. Slice the chicken.
- Drain the red onion and cut the kernels off the corn. Toss the lettuce, red onion, corn, celery, cheese, dressing and a pinch each of salt and pepper in a large bowl. Divide among plates or bowls and top with the chicken.
