BBQ CHICKEN AND RANCH SALAD
Provided by Food Network
Number Of Ingredients 8
Steps:
- HEAT grill to medium-high heat. GRILL chicken 6 to 8 min. on each side or until done (165°F), brushing with barbecue sauce for the last 2 min. COMBINE salad greens, vegetables and cheese in large bowl; top with chicken. TOSS with dressing just before serving.
- Prepare using grilled corn on the cob, which can be grilled in a variety of ways - in the husks, shucked, or shucked and wrapped in foil. For all methods, heat the grill to medium-high heat. Grilling corn in the husks: Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk. Return husks to original position; then soak in water 10 min. Grill 15 min. or until corn is tender, turning occasionally. Grilling shucked corn: Discard corn husks and silk. Brush corn with your favorite KRAFT Dressing, such as KRAFT Sun Dried Tomato Vinaigrette Dressing. Grill 8 to 10 min. or until corn is tender, turning and brushing occasionally with additional dressing. Grilling foil-wrapped shucked corn: Discard corn husks and silk. Rinse ears with cold water. Gently shake off excess water, then wrap corn ears individually in foil. Grill 15 to 20 min. or until corn is tender, turning occasionally. You will need to grill 2 medium ears of corn to get the 1 cup kernels needed to prepare this recipe. To remove the kernels from the grilled corn, cool grilled ears slightly. Then, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time.
BARBECUE RANCH CHICKEN SALAD
Delicious salad with a southwestern flair! One of my favorites! Just make sure the red onion you use isn't a strong one. Cooking time is refrigeration time.
Provided by ChipotleChick
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all of the salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl, and pour over the salad. Toss to coat, and chill 1 hour before serving. You can serve this over some shredded lettuce, if desired.
BBQ CHICKEN RANCH SALAD WITH CARAMELIZED ONIONS
We don't often bring you anything as direct and simple as a dinner salad. (Other than our amazing entrée salads, scroll down!) But here, direct and simple are code words for amazing, as we combine BBQ chicken and tangy ranch with caramelized onions, fried tortillas, cheese, and a dash of garlic salt. Direct and simple, delightful and sublime... all in one salad.
Provided by Chef Jimmy Cababa
Time 45m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking until salmon reaches minimum internal temperature, 4-6 minutes per side. If using steak strips, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. 1 Prepare the Ingredients Hold romaine heart at root end and chop coarsely. Halve and peel onion. Slice halves into thin strips.Core tomato and cut into 1/2" dice.Pat chicken dry, and season with a pinch of pepper. 2 Cook the Onion Place onion in a microwave-safe bowl and cover with a damp paper towel. Microwave until softened, 4-5 minutes.Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil. Add onion and a pinch of salt to hot pan. Stir occasionally until onion is browned, 6-8 minutes.Remove from burner and transfer onion to a plate or bowl. Let cool, at least 5 minutes.While onion cooks, cook chicken. 3 Cook the Chicken Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly charred, 3-5 minutes.Then stir occasionally until browned all over and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner and stir in BBQ sauce.Transfer chicken to a plate. Wipe pan clean and reserve. 4 Make the Salad To a large mixing bowl, add romaine, spinach, cheese, garlic salt, caramelized onion, tomatoes, and dressing. Toss or gently stir until combined. 5 Finish the Dish Plate dish as pictured on front of card, topping salad with chicken and tortilla strips. Bon appétit!
Nutrition Facts :
GRILLED CHICKEN BACON RANCH SALAD
This chicken bacon ranch salad is packed full of protein and makes enough to serve a crowd, but can be scaled down easily!
Provided by thedailygourmet
Categories Chicken Salad
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
- Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
- Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 8.6 g, Cholesterol 66.8 mg, Fat 23.7 g, Fiber 3.9 g, Protein 24.7 g, SaturatedFat 5.4 g, Sodium 699.3 mg
BBQ RANCH SALAD
High in protein and low in fat, this scrumptious salad has become one of my husband's and my favorite, simple and quick meals. -Kim Pohlman, Coldwater, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chicken, kidney beans, tomato, corn and onion. Combine ranch dressing and barbecue sauce; pour over salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad.
Nutrition Facts : Calories 259 calories, Fat 3g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 612mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein.
BBQ CHICKEN & RANCH SALAD
It's always a party when BBQ sauce and ranch dressing get together-and this chicken salad is definitely where it's at!
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium-high heat.
- Grill chicken 6 to 8 min. on each side or until done (165ºF), brushing with barbecue sauce for the last 2 min.
- Combine salad greens, vegetables and cheese in large bowl. Add dressing; mix lightly.
- Place salad on 4 plates; top each with 1 sliced chicken breast.
Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 80 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
CHEF'S SALAD WITH GRILLED CHICKEN AND BLACK PEPPER RANCH
I thoroughly enjoyed eating this salad for dinner, but my favorite bites were the chunks of sharp Cheddar, lettuce, dressing, cucumber, and chicken. This is a classic ranch dressing ratio, so it hits your taste buds the way it should. The black pepper is not oppressive as it's balanced out by the tangy buttermilk and creamy mayo. Can't go wrong with this!
Provided by TheOtherJuliaGulia
Categories BBQ & Grilled Chicken Salads
Time 1h10m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
- Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
- While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
- Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.
Nutrition Facts : Calories 586.9 calories, Carbohydrate 13.1 g, Cholesterol 244.8 mg, Fat 38 g, Fiber 5.3 g, Protein 49.3 g, SaturatedFat 12.7 g, Sodium 890.3 mg, Sugar 2.9 g
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- Corn: If using leftovers, simply slice off the cob. You can add it to the salad warm or cold! If using un-cooked, cut off the cob and saute in a pan with a pat of butter for 4-5 minutes until golden. You can also defrost fresh frozen corn from a bag.
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