Bbq Chopped Salad Wood Ranch Recipes

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

Ingredients

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 CHICKPEA CHOPPED SALAD WITH AVOCADO RANCH

BBQ Chickpea Chopped Salad With Avocado Ranch image

THIS. SALAD. You guys I'm in love. Salads and I have a thing going on and this is my latest obsession. I got inspired to make a vegan version of the classic BBQ chicken salad with ranch dressing. With a little testing, I feel like I struck pure salad gold. Even my husband calls it a home run and we can't stop stuffing our cheeks with the deliciousness. It's got all the components for a flavor explosion that'll rock your taste buds. Vegan avocado ranch dressing? Check. Colorful chopped salad with sweet corn and tomatoes? Check. Tender chickpeas simmered in BBQ sauce? Ohhhh baby, check! We usually have a little dressing left over but that's a huge bonus because I love it so, so much. Use it on other salads or, my favorite, as a veggie dip!

Provided by amcclaren

Categories < 30 Mins

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 16

Ingredients

15 ounces chickpeas
2/3 cup barbecue sauce
1 large romaine lettuce
1 cup corn (I thaw frozen corn)
1 1/2 cups cherry tomatoes
1 cup shredded carrot
2 -3 green onions
1 avocado
1 cup almond milk or 1 cup soymilk
3 tablespoons lemon juice (about 1 lemon)
2 teaspoons white wine vinegar
1 -2 garlic clove (I use 2)
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/2 teaspoon onion powder
salt

Steps:

Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary.
Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally.
Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.

Nutrition Facts : Calories 362.6, Fat 10, SaturatedFat 1.4, Sodium 714.5, Carbohydrate 63.6, Fiber 14.4, Sugar 18.2, Protein 10.6

BBQ RANCH SALAD

BBQ Ranch Salad image

I found this in a Hidden Valley Ranch ad and uses their new BBQ Ranch dressing. Sounds delicious. Prep times does not include time necessary to chill chicken and assumes chicken is already cooked. (A great time to try that ready-cooked chicken breast or use up some leftovers).

Provided by SharleneW

Categories Chicken

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cubed cooked chicken
1 (15 ounce) can black beans, drained and rinsed
2 ears corn, fresh corn kernels sliced off cob or 1 (11 ounce) can corn, drained
1 cup diced tomatoes
1/4 cup diced red onion
1/4 cup ranch dressing (use Hidden Valley BBQ Ranch)
1 head lettuce, torn in bite-size pieces
1 red bell pepper, diced

Steps:

In a medium bowl, gently combine all ingredients except lettuce and bell pepper.
Chill thoroughly.
Serve chilled bean and chicken mixture scattered over lettuce pieces and garnish with diced red bell pepper.

Nutrition Facts : Calories 389.5, Fat 13.9, SaturatedFat 2.7, Cholesterol 56.6, Sodium 235.2, Carbohydrate 40.8, Fiber 10.8, Sugar 6, Protein 28.5

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