Chicken Salad

Ingredients

• ¼ cup Cajun spice mix
• 2 teaspoons black pepper
• 8 chicken thighs, bone-in
• 1 large white onion
• Vidalia if available, peeled and sliced into 4–5 thick slices
• 1 package (12 ounces) mixed lettuce
• ½ cup grape or cherry tomatoes, halved
• ½ cup baby carrots, cut in quarters lengthwise
• 1 can (2¼ ounces) ripe, sliced black olives, drained
• ½ cup shredded Cheddar cheese
• ¼ cup Barbecue Sauce Original
• ½ cup Original Dressing
• 1 bag (8½ ounces) Barbecue-flavored potato chips

Method

1. Light grill using Charcoal Briquets.
2. When coals turn to a white ash, add a handful of presorted Hickory Chips.
3. Brush grill grate with oil or coat with nonstick spray.
4. Place chicken on grill over indirect heat, covered for 25–30 minutes, or until temperature reaches 175°F–180°F.
5. Rub reserved spice mixture on both sides of onion rings and place on grill with chicken for the last 15–20 minutes, until tender but still crispy.
6. Remove chicken and onions from grill.
7. Discard chicken skin and remove meat from bone, leaving it in large pieces.
8. Set aside.
9. In a large bowl, mix lettuce, tomatoes, carrots, olives and cheese.
10. Top with chicken and onion rings.
11. Drizzle with barbecue sauce and dressing and line potato chips around outside of bowl.
12. Serve immediately.