Iron Barley's Barbecue Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 25 |
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From owner/chef Tom Coghill of Iron Barley in St. Louis. Smoky oak-roasted chicken and barbecue sauce mixed with mayonnaise, sour cream and chili powder. Ingredients:
1 teaspoon salt |
1 teaspoon ground black pepper |
1 teaspoon granulated garlic |
1 chicken (3-lb, bone-in weight) |
3/4 cup barbecue sauce (st. louis or kansas city style) |
1 medium red onion, cut into 1/2 inch pieces |
2 tablespoons chili powder |
1 tablespoon ground cumin |
3/4 cup sour cream |
1/2 cup mayonnaise |
1/2 bunch cilantro |
2 loaves french bread, soft, split and cut into 6-inch pieces |
Directions:
1. Stir together salt, pepper and granulated garlic. Set aside 1/2 teaspoon. Rub the remainder into the chicken's cavity and on the skin.
2. Grill the chicken until done. Let sit for 10 minutes. When cool enought to handle, pull into small pieces. Discard bones and skin.
3. Preheat the oven to 350 degrees. Mix pulled chicken with the reserved 1/2 teaspoon seasoning blend. Add barbecue sauce and toss to coat. Spread on a rimmed cookie sheet. Bake for 20 minutes. Cool.
4. Toss chicken with chopped onion, chili powder and cumin.
5. Mix sour cream and mayonnaise together. Add half to the chicken and stir. Add the remaining dressing in thirds until the chicken salad holds togethr and is a good consistency. You may not need all of the dressing.
6. Pull leaves from the cilantro, chop coarsely, mix into the chicken salad. Serve between pieces of French bread.
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