Recipe courtesy of Ree Drummond
Hickory BBQ Chicken Salad
Getting reviews...
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 581
- Total Fat
- 37 g
- Saturated Fat
- 10 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 26 g
- Cholesterol
- 83 mg
- Sodium
- 1053 mg
There are lots of recipes for chicken salad, but this is Ree’s current favorite and uses rotisserie chicken as a convenient shortcut. The dressing uses all pantry ingredients, which means this dish can be on the table in around 10 minutes.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 581
- Total Fat
- 37 g
- Saturated Fat
- 10 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 19 g
- Protein
- 26 g
- Cholesterol
- 83 mg
- Sodium
- 1053 mg
Ingredients
To Serve:
Directions
- In a small bowl, mix the BBQ sauce, mayonnaise, chili powder and paprika. To a large bowl add the chicken, then, reserving a little of each for garnish, add the pickled jalapeños, pickles and green onions. Pour over about two-thirds of the dressing and fold in. Add the Cheddar and continue folding until combined.
- Taste and adjust seasonings as needed. Transfer to a serving bowl and garnish with the reserved, jalapeños, pickles and green onions.
- To serve, add a couple leaves of iceberg to a plate. Top with a scoop of the chicken salad, garnish with white onion slices and place the Texas toast on the side.
