Spicy Barbecue Chicken Salad
Servings
4Serving size
4 ounces chickenThis recipe can easily be multiplied and makes great leftovers. Keep in the refrigerator for no more than 48 hours.
Ingredients
| 2 clove Garlic, raw (sliced) |
| 1 Medium Shallots, raw (diced) |
| 2 tsp.. Smoked paprika |
| 1 tsp. Chili powder |
| 1 Tbsp Molasses |
| 1/4 tsp. Vanilla extract |
| 1/2 tsp.. Ground cumin |
| 1/4 tsp. Salt |
| 1/4 tsp., ground Black pepper |
| 1 Tbsp. Olive oil |
| 4 4 ounces Boneless, skinless chicken thighs (left whole) |
| 4 medium Green onions (thinly sliced crosswise) |
| 2 Tbsp. Reduced fat mayonnaise |
| 4 Tbsp. Nonfat Greek Yogurt |
| 4 Medium stalk Celery, raw (diced) |
Instructions
Toss the chicken in the bag until well coated with the spices.
This can be done up to 24 hours in advance and kept in the refrigerator. The chicken will be best if it marinates for at least a few hours.
When you are ready to serve preheat the grill or place a large roasting pan in the oven and preheat to 400°F.
Add the chicken to the grill (or the pan) and return the skillet to the oven.
Cook for 12 to 14 minutes turning the chicken about every 4 minutes.
Let the chicken cool and then cut into 1/2 inch cubes.
Chill well.
When the chicken is chilled, add the mayonnaise, yogurt, and green onions and fold together.
Serve.
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Special Diet Information
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Lactose
This recipe contains lactose and is NOT safe for those who are lactose intolerant.
Recipe Notes
This is a great example of how to cross-utilize ingredients and leftovers. This salad is made from the Spicy Barbecue Chicken recipe. This is also a great way to expand on translating Mediterranean diet principles for your American kitchen. Consuming less beef gives you a point on the Mediterranean diet score, and how better than by having barbecue. Add in some veggies along with the yogurt and you are eating great food that just happens to be great for you.