Barbecue chicken salad, video recipe of a very summery dish

Total: 25 min Diners: 2

There is no better way to combat the hot days than with different salads that break the monotony of those that can not miss on the tables throughout Spain: the piriñaca, the asadillo, the Murcian type country salad, the Russian salad …. Personally, I discovered that I loved salads with chicken when, on some occasion, I was offered in a restaurant the mythical Caesar salad with barbecued chicken instead of fried chicken, which I find too tiring and, moreover, heavy. That this is not a plea against chicken strips or nuggets, but in the salad I like it much better when it appears well roasted on the grill or barbecue.

This salad is the example of turning something very “gocho”, very Americanized, on top of a bed of lettuce and other Vegetable Recipes. Because it features barbecue sauce and also ranch dressing that could be the complement to some deluxe potatoes, the kind we all know from fast food. Of course, if you make the sauces at home you will not only gain in flavor but also in health, controlling what each one has and being able to make them to personal taste.

The key is the marinade of the chicken, which will act as a condiment for the salad, because it will give the counterpoint that each one of us likes from herbs and spices. You can use, if you do not have barbecue, a little smoke oil that will bring you slightly closer to that country memory. If you like salads with chicken, fantastic is also the chicken salad with broccoli and wheat, the one with chicken confit and watermelon in which the bird is tremendously juicy, the one with chicken and orange which is very light, the Caesar of Brussels sprouts and fried chicken or the warm chicken salad with apple and pak choi.

How to make a barbecue chicken salad

Ingredients

. Boneless boneless skinless chicken counter thighs, 2 pc Smoked (or regular) oil, 1 tbsp Sweet paprika, 1 tsp Madras spices, 1 tsp Ginger powder, 1/2 tsp Dried dill, 1/2 tsp Salt, c/s Dutch cucumber, 1/4 cherry tomatoes, 8 pc Small red onion, 1/2 pc Fried onion, 2 tablespoons Barbecue sauce, 2 tablespoons Ranch sauce, 2 tablespoons Cream, 1 teaspoon Extra virgin olive oil, q/S Lettuce mix, 180 g

Step 1

In a bowl mix all the herbs and spices together with the oil and, in that mixture, smear the boneless and skinless chicken thighs, leaving them there filmed for fifteen to thirty minutes or extending it further in the fridge, up to 12 hours, also add salt and black pepper.

Step 2

Mix the ranch sauce with the cream, to soften it slightly if it is too strong. Set aside.

Step 3

Wash the cucumber and slice it very thinly. Wash the cherry tomatoes and cut them into halves or quarters. Peel the red onion, halve it and cut it into thin julienne strips or half rings. Set aside.

Step 4

Heat the griddle over medium-high heat or the barbecue and, when piping hot, grill the chicken breasts until browned on both sides and cooked through on the inside.

Step 5

Trinch the chicken thighs horizontally, to put on top of the already cut salad.

Step 6

Place a bed of lettuce on the plate and dress lightly with extra virgin olive oil (or smoke) and salt. Top with julienned red onion, chopped cherry tomatoes and cucumber. Add a little barbecue sauce and ranch sauce and finish with the cooked and cut chicken on top, add a little more seasoning if desired. Finish with the fried onion.

Tricks and Tips

This same can be done with turkey or duck breasts, the latter we will do with their fat and slice them very thin. In addition, we could add any type of vegetable that we like for salads, such as raw or pickled carrots or corn cobs, and we also admit fruits such as apple or nectarine and bean sprouts or any type of legume. Of course, this marinated chicken can be served in the same way simply accompanied by potatoes or any garnish.