Bbq Ranchero Chicken Salad Recipes

BBQ CHICKEN AND RANCH SALAD

BBQ Chicken and Ranch Salad image

Provided by Food Network

Number Of Ingredients 8

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
¼ cup KRAFT Original Barbecue Sauce
1 pkg. (10 oz.) mixed salad greens
1 cup frozen roasted corn
1 large tomato, cut into wedges
¼ cup sliced red onions
¼ cup KRAFT Shredded Cheddar Cheese
½ cup KRAFT Classic Ranch Dressing

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.

BBQ RANCHERO CHICKEN SALAD

BBQ Ranchero Chicken Salad image

Make and share this BBQ Ranchero Chicken Salad recipe from Food.com.

Provided by Dancer

Categories Chicken Breast

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

6 boneless skinless chicken breast halves, about 1-1/2 lbs.
1/2 cup barbecue sauce
1 (10 ounce) package mixed salad greens, torn (6 cups packed)
2 medium tomatoes, chopped
1 1/2 cups jalapeno pepper cheese, your favorite (6 oz.)
1 small red bell pepper, cut into short, thin strips
1 (11 ounce) can whole kernel corn, drained
1/2 cup canned black beans, rinsed and drained
1 (2 1/2 ounce) can ripe olives, sliced, drained
2 green onions, thinly sliced
1 cup fat free ranch dressing
1 teaspoon chili powder
3/4 teaspoon cumin, ground

Steps:

Brush both sides of chicken with barbecue sauce; grill or broil about 5" from heat source 6 minutes per side, or until juices are clear.
Meanwhile, in a large bowl, combine lettuce, tomatoes, 3/4 cup cheese, pepper, corn, black beans, olives and green onions; mix well.
Combine dressing, chili powder and cumin; mix well.
To serve, divide lettuce mixture onto 6 serving plates.
Cut chicken crosswise into 1/2" thick slices; arrange over lettuce. Drizzle salads with dressing and sprinkle with remaining 3/4 cup cheese. Chicken may be cooked, cooled, covered and refrigerated up to 1 day before serving.
Reheat chicken or served chilled.
Lettuce mixture and dressing may be prepared separately, covered and refrigerated up to 4 hours before serving.

Nutrition Facts : Calories 301.7, Fat 6, SaturatedFat 1, Cholesterol 78.1, Sodium 1002.9, Carbohydrate 34.6, Fiber 4.1, Sugar 10.5, Protein 28.6

BARBECUE RANCH CHICKEN SALAD

Barbecue Ranch Chicken Salad image

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

Ingredients

2 boneless skinless chicken breasts, shredded
4 celery ribs, washed and sliced thin
1 large bell pepper, seeded and sliced into short sticks
1/2 red onion, chopped fine
1 (14 ounce) can corn kernels, drained
1 (14 ounce) can black beans, rinsed and drained
1/3 cup of your favorite prepared barbecue sauce (I like Jack Daniel's)
1 1/2 tablespoons low-fat mayonnaise
1 1/2 tablespoons light sour cream

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.

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