Amys Barbecue Chicken Salad Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• Prepare ribs:.
• Beef ribs:Place beef rib slabs in a single layer on a broiler pan. Bake at 350 degrees for 25 minutes, then turn ribs and continue baking until done 20 to 30 minutes more.
• Pork ribs: Place pork ribs in a large stock pot and fill with water until ribs are covered. Bring to a boil; reduce heat and simmer ribs, skimming off any foam until ribs are fork tender, approximately 1 to 1 1/2 hours. Remove ribs. Reduce and save stock for soups.
• Barbecue sauce: Heat oil in skillet and saute garlic,onion, and bell pepper until tender. Add remaining ingredients. Bring to a boil; lower heat and simmer for 5 minutes.
• Place prepared ribs concave side down on broiler pan in a single layer. Brush or spoon on sauce and broil 8-10 minutes until sauce starts to brown. Turn ribs over and pour remaining sauce on ribs and continue to broil another 8-10 minutes.
• Slice ribs between the bones and serve hot.

Steps:

• Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling.
• Place breasts in a shallow glass or ceramic dish.
• Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.
• Add oil a little at a time and whisk to combine marinade.
• Pour marinade over breasts.
• Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours.
• Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish.
• Transfer all marinade to small saucepan and bring to a boil; reserve.
• Lightly grease grill rack with cooking spray.
• Preheat grill.
• Place breasts on grill.
• Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.

Steps:

• Place the chicken in a shallow baking dish; add barbecue sauce. Turn to coat; cover. Refrigerate overnight., Grill chicken, covered, over medium-high heat until a thermometer reads 165°, 6-8 minutes on each side. Cool; cover and refrigerate chicken until chilled. , Chop chicken; place in a large bowl. Stir in the mayonnaise, onion, celery, salt and pepper flakes. Serve on rolls with tomato and lettuce.