Bbqranchsalad Recipes

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BBQ RANCH SALAD



BBQ Ranch Salad image

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

3/4 cup cubed cooked chicken breast
3/4 cup canned kidney beans, rinsed and drained
1 small tomato, chopped
1/3 cup frozen corn, thawed
2 tablespoons chopped red onion
1/4 cup ranch salad dressing
1 tablespoon barbecue sauce
1-1/2 cups torn romaine

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 AND RANCH SALAD



BBQ Chicken and Ranch Salad image

Provided by Food Network

Number Of Ingredients 8

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 CHICKEN & RANCH SALAD



BBQ Chicken & Ranch Salad image

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

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Original Barbecue Sauce
1 pkg. (10 oz.) mixed salad greens
1 cup frozen roasted corn, thawed
1 large tomato, cut into wedges
1/4 cup sliced red onions
1/4 cup KRAFT Shredded Cheddar Cheese
1/2 cup KRAFT Classic Ranch Dressing

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

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