Recipe - North Carolina Barbecued Chicken Salad

2 cup Shredded carrots
2 cup Shredded parsnips or carrots
1 cup Frozen corn kernels
2 tablespoon Firmly packed light brown
sugar
2 Cloves garlic; minced
2 teaspoon Paprika
1 teaspoon Dry mustard
One half teaspoon Ground ginger
One fourth teaspoon Cayenne pepper
1 teaspoon Salt
2 tablespoon Rice vinegar
Three fourths cup Apple juice
1 tablespoon Ketchup
1 tablespoon Olive oil
1 One half pound Bonein chicken breasts;
with skin
2 Scallions; slivered
2 tablespoon Chopped pecans

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

Meanwhile, in a small bowl, combine the brown sugar, garlic, paprika,
mustard, ginger, cayenne, and One fourth teaspoon of the salt. In a large bowl,
combine 1 One half tablespoons of the brown sugar mixture, the vinegar, apple
juice, ketchup, oil, and the remaining Three fourths 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, skinside 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 MCRecipe Digest V1 #781 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 15, 1997