BBQ Crisscross Chicken Salad

Servings: 6

Prep: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

Ingredients:

• 2 lb chicken breast
• 2 Tbsp extra virgin olive oil
• 1 Tbsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• ½ c homemade or store bought barbecue sauce
• 2 heads of romaine lettuce, chopped
• 1 cup of purple cabbage, shredded
• 1 cup of shredded carrots
• ½ c grape tomatoes
• ½ c dill pickles
• ½ c banana peppers
• ½ c french-fried onions

Dill Ranch Dressing:

• ¾ c mayonnaise
• ½ c coconut yogurt (or other plant-based yogurt)
• 2 Tbsp lemon juice
• 2 Tbsp dill pickle juice
• 3 cloves of minced garlic
• 1 tsp each of salt, ground pepper, onion powder and garlic powder
• 3 Tbsp chopped fresh chives
• 3 Tbsp chopped fresh dill
• Thin with almond milk or water, to desired consistency

Directions:

1. Preheat the airfryer to 350F. With a sharp knife, create diagonal lines across the chicken breasts, not cutting all the way to the bottom, or you’ll have chicken bites.
2. Space the lines approximately ½ inch apart. Once all chicken breasts are scored, rub the chicken all over with 2 Tbsp of olive oil. Combine the spices, and sprinkle them over the chicken breasts, being sure to rub the seasoning into the crevices that have been created.
3. Once the air fryer is preheated, spray the basket with avocado oil, or any vegetable oil. Place the chicken breasts in the air fryer and bake for 10 minutes. Baste the chicken, on both sides, with barbecue sauce, then turn the air fryer to 390 and continue to bake for an additional 5 minutes. Each air fryer is different, so be sure to check at about 3 minutes. The internal temperature needs to be 165F on a meat thermometer to ensure it is cooked properly.
4. While the chicken is baking, whisk together all of the ingredients for the dill ranch dressing. Use whichever liquid of preference, milk or water, to thin it to your desired consistency. Only whisking in 1 Tbsp at a time.
5. Add the remaining salad ingredients to a large bowl.
6. Once the chicken is done, place it on a plate and tent it with foil for about 5 minutes.This helps to redistribute the lovely juices back into the chicken.
7. After the chicken is done resting, slice it across the already scored lines. Feel free to toss it in the leftover barbecue sauce, plate it on the salad and serve with the salad dressing.
8. Storage: This recipe can work for meal prep, if the salad dressing and French-fried onions are stored separately. The salad dressing should last for 1-2 weeks, if not consumed beforehand.

Notes:

BBQ Crisscross Chicken Salad

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The flavor combination of the pickled fruits (pickles, banana peppers), ranch dressing, and sweet-toned bbq sauce just make this chicken salad a real treat.

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 35 minutes

Total Time 1 hour 10 minutes

Ingredients

• 2 lb chicken breast
• 2 Tbsp extra virgin olive oil
• 1 Tbsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• ½ c homemade or store bought barbecue sauce
• 2 heads of romaine lettuce, chopped
• 1 cup of purple cabbage, shredded
• 1 cup of shredded carrots
• ½ c grape tomatoes
• ½ c dill pickles
• ½ c banana peppers
• ½ c french-fried onions2 lb chicken breast
• 2 Tbsp extra virgin olive oil
• 1 Tbsp salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp black pepper
• ½ c homemade or store bought barbecue sauce
• 2 heads of romaine lettuce, chopped
• 1 cup of purple cabbage, shredded
• 1 cup of shredded carrots
• ½ c grape tomatoes
• ½ c dill pickles
• ½ c banana peppers
• ½ c french-fried onionsv

Dill Ranch Dressing:

• ¾ c mayonnaise
• ½ c coconut yogurt (or other plant-based yogurt)
• 2 Tbsp lemon juice
• 2 Tbsp dill pickle juice
• 3 gloves of minced garlic
• 1 tsp each of salt, ground pepper, onion powder and garlic powder
• 3 Tbsp chopped fresh chives
• 3 Tbsp chopped fresh dill
• Thin with almond milk or water, to desired consistency

Instructions

1. Preheat the airfryer to 350F. With a sharp knife, create diagonal lines across the chicken breasts, not cutting all the way to the bottom, or you’ll have chicken bites. Space the lines approximately ½ inch apart. Once all chicken breasts are scored, rub the chicken all over with 2 Tbsp of olive oil. Combine the spices, and sprinkle them over the chicken breasts, being sure to rub the seasoning into the crevices that have been created.
   
2. Once the air fryer is preheated, spray the basket with avocado oil, or any vegetable oil. Place the chicken breasts in the air fryer and bake for 10 minutes. Baste the chicken, on both sides, with barbecue sauce, then turn the air fryer to 390 and continue to bake for an additional 5 minutes. Each air fryer is different, so be sure to check at about 3 minutes. The internal temperature needs to be 165F on a meat thermometer to ensure it is cooked properly.
   
3. While the chicken is baking, whisk together all of the ingredients for the dill ranch dressing. Use whichever liquid of preference, milk or water, to thin it to your desired consistency. Only whisking in 1 Tbsp at a time.
   
4. Add the remaining salad ingredients to a large bowl.
   
5. Once the chicken is done, place it on a plate and tent it with foil for about 5 minutes.This helps to redistribute the lovely juices back into the chicken.
   
6. After the chicken is done resting, slice it across the already scored lines. Feel free to toss it in the leftover barbecue sauce, plate it on the salad and serve with the salad dressing.

Notes

Storage: This recipe can work for meal prep, if the salad dressing and French-fried onions are stored separately. The salad dressing should last for 1-2 weeks, if not consumed beforehand.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 960Total Fat: 41gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 205mgSodium: 4437mgCarbohydrates: 71gFiber: 14gSugar: 46gProtein: 80g

Do you have a favorite summer salad recipe?

If you like this recipe be sure to check out my others like Amazing Low Carb Cauliflower “Potato” Salad and Fresh Shrimp Summer Roll In A Bowl with Peanut Sauce Recipe.

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