Ranch BBQ Chicken Salad Recipe
CopyCat Cheesecake Factory recipe forRanch BBQ Chicken Salad. Tender chicken breast smothered in barbecue sauce on a bed of Romaine topped with avocado, tomatoes, cucumbers, corn with homemade onion strings and a homemade BBQ Ranch dressing.
Ingredients
- 1 recipe of pan seared chicken
- 1/3 cup sweet baby ray's barbecue sauce
salad -
- 1/2 cup canned corn, sautéed
- 1/2 Tbsp unsalted butter
- 2 romaine lettuce hearts, chopped
- 8 oz cherry tomatoes, halved
- 1 mini cucumber, sliced
- 1/2 large avocado, sliced
- 1/3 cup canned kidney beans, drained
- 1/4 red onion, sliced
- onion strings, optional
bbq dressing -
- 2 Tbsp mayonnaise
- 2 Tbsp sour cream
- 1 ½ tsp barbecue sauce
- 2 tsp lemon juice
- 1 ½ tsp dry ranch dressing mix
- ¼ tsp ground paprika
- ⅛ tsp ground black pepper
- ¼ tsp garlic powder
- 1 Tbsp oil
Instructions
- On high heat, heat 1 Tbsp oil in a skillet. Sear chicken 2 minutes on both sides. Turn heat down to low, close lid of the skillet and cook another 5-6 minutes, until chicken is tender. Remove the cooked chicken from the heat and cut into slices. Coat the chicken in bbq sauce.
- In a different skillet, add ½ Tbsp butter and corn. Sauté for a minute on medium/high heat.
- Fry onions if you will be adding onion strings.
- In a large serving bowl, add all of the ingredients for the salad (minus the dressing).
- In a small bowl, add all the ingredients for the dressing and mix until creamy.
- Drizzle salad dressing over salad. Toss gently. Enjoy!