'BBQ In A Bowl' Chicken Salad Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 pound boneless and skinless chicken thighs, rinsed and patted dry
  • 1 tablespoon brown sugar
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • ¼ teaspoon celery seed
  • ¼ teaspoon kosher salt
  • 1 small hothouse cucumber, thinly sliced
  • ¼ cup thinly sliced red onion
  • 1 cup mayonnaise
  • ¼ cup ketchup
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon finely chopped chives
  • 1 teaspoon Tabasco
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon smoked paprika
  • 1 pound orange sweet potatoes, peeled and cut into ½-inch cubes
  • 2 cups frozen corn kernels
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 3 cups finely-shredded green cabbage
  • 3 cups finely-shredded purple cabbage
  • 1 (14-ounce) can pinto beans, drained and rinsed
Directions
  1. Brush 1 tablespoon olive oil over the bottom and sides of a baking dish and set it aside.
  2. Place the chicken and the remaining tablespoon of oil in a large Ziplock bag and seal it.
  3. Massage the oil into the chicken so that it is well-coated.
  4. In a small bowl, combine the brown sugar, chili powder, smoked paprika, garlic powder, salt, and pepper.
  5. Add the dry rub to the bag with the chicken and toss to coat.
  6. Refrigerate the chicken for 30 minutes.
  7. In a medium bowl, combine the apple cider vinegar, sugar, celery seed, and salt.
  8. Add the cucumbers and onions and toss to coat with the marinade.
  9. Cover and refrigerate until ready to use.
  10. In a medium bowl, combine all the dressing ingredients until smooth.
  11. Cover and refrigerate the dressing until ready to use.
  12. Preheat the oven to 425 F.
  13. Line a baking sheet with parchment paper.
  14. Remove the chicken from the bag, arrange it in the oiled baking dish, and place it in the oven.
  15. Place the sweet potatoes on one half of the baking sheet and add the corn to the opposite side.
  16. Drizzle the sweet potatoes and corn with the olive oil and sprinkle them with the kosher salt.
  17. Place the pan on an oven rack below the chicken.
  18. Bake the chicken, sweet potatoes, and corn for 40-45 minutes until fully cooked, flipping and stirring occasionally.
  19. Remove the pans from the oven.
  20. Chop the chicken into bite-sized pieces.
  21. Place the green and purple cabbage in a large bowl and add just enough dressing to coat.
  22. Add ¼ of the slaw mixture to each bowl.
  23. Add ¼ of the chopped chicken.
  24. Around the chicken, arrange some of the roasted sweet potatoes and corn, the marinated cucumbers, and the pinto beans.
  25. Drizzle the salads with the remaining dressing or serve on the side.