Iron Barley's Barbecue Chicken Salad
"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."
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Yields:
-
6 Sandwiches
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
- Stir together salt, pepper and granulated garlic. Set aside 1/2 teaspoon. Rub the remainder into the chicken's cavity and on the skin.
- Grill the chicken until done. Let sit for 10 minutes. When cool enought to handle, pull into small pieces. Discard bones and skin.
- 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.
- Toss chicken with chopped onion, chili powder and cumin.
- 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.
- Pull leaves from the cilantro, chop coarsely, mix into the chicken salad. Serve between pieces of French bread.
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