North carolina barbecued chicken salad

1 Servings

Ingredients

Quantity Ingredient
2 cups Shredded carrots
2 cups Shredded parsnips or carrots
1 cup Frozen corn kernels
2 tablespoons Firmly packed light brown sugar
2 Cloves garlic; minced
2 teaspoons Paprika
1 teaspoon Dry mustard
½ teaspoon Ground ginger
¼ teaspoon Cayenne pepper
1 teaspoon Salt
2 tablespoons Rice vinegar
¾ cup Apple juice
1 tablespoon Ketchup
1 tablespoon Olive oil
1½ pounds Bone-in chicken breasts; with skin
2 Scallions; slivered
2 tablespoons Chopped pecans

Directions

In a large pot of boiling water, cook the carrots, parsnips, and corn until the carrots are crisp-tender, about 5 minutes. Drain well.

Meanwhile, in a small bowl, combine the brown sugar, garlic, paprika, mustard, ginger, cayenne, and ¼ teaspoon of the salt. In a large bowl, combine 1½ tablespoons of the brown sugar mixture, the vinegar, apple juice, ketchup, oil, and the remaining ¾ teaspoon salt. Set the dressing aside.

Preheat the grill. Using your fingers, gently separate the skin from the chicken meat, leaving one side attached. Sprinkle the remaining brown sugar mixture over the chicken flesh and replace the skin. Place the chicken on the grill, skin-side up. Cover and grill at medium, or 6 inches from the heat, turning the chicken every 6 minutes, for 18 minutes, or until the chicken is cooked through. When the chicken is cool enough to handle, remove and discard the skin and shred the meat with your fingers.

Add the shredded chicken to the bowl of dressing along with the carrots, parsnips, corn, and scallions, tossing to combine. Divide among 4 plates, sprinkle the pecans over, and serve warm or at room temperature.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8938 Posted to MC-Recipe Digest V1 #781 by "Angele and Jon Freeman" <jfreeman@...> on Sep 15, 1997

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