Bbq Chicken Salad Recipe

Peel and thinly slice the red onion into rings. Place slices in a heatproof bowl or jar.

Warm the apple cider vinegar, water, sugar, and salt in a small saucepan over low heat just until sugar dissolves (about 1–2 minutes). Pour the hot brine over the onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1 hour) while you prepare the rest. These will keep up to 1 week refrigerated.

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness (about 1/2–3/4 inch) so they cook evenly.

In a small bowl, combine the paprika, smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, kosher salt, black pepper, and cayenne. Rub olive oil over both sides of the chicken, then evenly coat the chicken with the spice mix, pressing it into the surface to make a good crust.

Heat a large cast-iron or heavy skillet over medium-high heat until very hot (about 3–4 minutes). Add the neutral oil and swirl to coat. Place the chicken in the pan and sear without moving for 4–5 minutes until a deep dark crust forms. Flip and add the butter (if using), tilting the pan and spooning butter over the chicken for 2–3 minutes, or until the internal temperature reaches 165°F (74°C). If the exterior browns too quickly, reduce heat to medium and continue cooking until done.

Remove chicken to a cutting board and let rest 5–7 minutes. Shred or slice the chicken into bite-sized pieces.

In a large bowl, combine the chopped romaine, shredded kale, and shredded green cabbage. Toss gently to mix.

Add the halved cherry tomatoes and thinly sliced apple to the greens and toss lightly to distribute.

Add the shredded blackened chicken to the salad bowl.

Drizzle the honey BBQ sauce over the warm chicken (about 2–3 tbs) and toss so some chicken pieces are glazed. Reserve the remainder of the BBQ sauce for serving or additional drizzling.

Add pickled onions (drain excess brine) and gently fold into the salad.

Drizzle the green goddess dressing over the entire salad to taste (start with 3–4 tbs and add more as desired) and toss to coat evenly. Alternatively, serve dressing on the side for guests to add themselves.

Top the salad with broken tortilla chips for crunch, then scatter chopped cilantro and sliced scallions if using.

Taste and adjust: add salt or pepper as needed and a little additional BBQ or dressing if desired. Serve immediately so tortilla chips remain crisp.