Ingredients for Barbequed Chicken Salad Spread
- 10 boneless, skinless chicken breasts
- Sweet Onion
- Celery Ribs
- Ranch Dressing
- 1 cup mayonnaise
How to Make Barbequed Chicken Salad Spread
- Preheat oven to 375°F (190°C). Bake 10 boneless, skinless chicken breasts until cooked through (approximately 30-40 minutes). Let cool completely.
- Cut the cooled chicken breasts into large chunks.
- Place chicken in a food processor and pulse until coarsely chopped.
- Add 1/2 cup finely chopped yellow onion and process until well combined.
- Transfer the mixture to a large mixing bowl. Stir in 1 cup mayonnaise, 1/4 cup your favorite BBQ sauce, and 1/2 teaspoon salt and pepper.
- Gently fold in 1 cup finely diced celery.
- Cover and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- Taste and adjust seasoning with additional BBQ sauce or salt and pepper as needed.
- Serve on bread, crackers, or as a dip with vegetables.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
5g
Fat
15g
Carbs
1g
