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.
- 2 romaine lettuce hearts, chopped
- 1/3 cup sweet baby ray's barbecue sauce
- 8 oz cherry tomatoes, halved
- 1 mini cucumber, sliced
- 1/2 cup canned corn, sautéed
- 1/2 Tbsp unsalted butter
- 1/2 large avocado, sliced
- 1/3 cup canned kidney beans, drained
- 1/4 red onion, sliced
- onion strings, optional
Beat chicken until even in thickness. In a bowl, combine seasonings for chicken. Season both sides of the chicken. 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. 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 small bowl, add all the ingredients for the dressing and mix until creamy. In a large serving bowl, add all of the ingredients for the salad (minus the dressing).
Slice cooked chicken and smother in barbecue sauce. Add to salad.
Drizzle salad dressing over salad. Toss gently. Enjoy!