Hickory BBQ Chicken Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 581
- Total Fat
- 37
- Saturated Fat
- 10
- Carbohydrates
- 38
- Dietary Fiber
- 3
- Sugar
- 19
- Protein
- 26
- Cholesterol
- 83
- Sodium
- 1053
- Total: 10 min
- Active: 10 min
Ingredients
2/3 cup hickory BBQ sauce
1/2 cup mayonnaise
1 teaspoon chili powder
1 teaspoon paprika
2 cups pulled rotisserie chicken, dark and white meat
1/3 cup chopped pickled jalapeños
1/3 cup chopped pickles
2 green onions, thinly sliced
4 ounces Cheddar, diced small
To Serve:
Iceberg lettuce leaves
1 white onion, sliced
4 slices Texas toast
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.