BBQ Chicken Salad
Recipe from the Clif Family Kitchen
Ingredients
1lb boneless/skinless chicken thighs 3 stalks of celery, small diced 1 tsp toasted celery seeds 2 Tbsp BBQ sauce ½ cup Duke’s Mayo Neutral flavored cooking oil, as needed Salt, to taste 1-4oz pack Clif Family BBQ Walnuts and Almonds
Spice rub 1 ¾ Tbsp salt ¼ cup brown sugar 1 Tbsp smoked paprika 1 Tbsp Ancho chili powder 1 tsp garlic powder 1 tsp onion powder ½ tsp black pepper ½ tsp mustard powder ¼ tsp citric acid ¼ tsp cumin ¼ tsp hickory powder
- In a mixing bowl, combine chicken thighs with spice rub. Let marinate for at least 2 hours and up to 24 hours before cooking.
- Preheat oven to 300 degrees F.
- Lightly coat spiced chicken thighs in cooking oil and lay on a parchment lined sheet tray. Bake for about 20-25 minutes until fully cooked. Allow it to cool.
- Shred or thinly slice chicken and combine with remaining ingredients (including leftover juices from the pan). Stir until creamy and adjust seasoning as needed.
- Top with Clif Family BBQ Walnuts and Almonds.
- Can be made in advance and held refrigerated up to 4 days.
