Bbq Ranch Salad Recipes

BBQ RANCH SALAD

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.

BBQ CHICKEN RANCH SALAD WITH CARAMELIZED ONIONS

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instructions as diced chicken If using salmon fillets, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, cooking until salmon reaches minimum internal temperature, 4-6 minutes per side. If using steak strips, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Follow same instructions as chicken in Step 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. 1 Prepare the Ingredients Hold romaine heart at root end and chop coarsely. Halve and peel onion. Slice halves into thin strips.Core tomato and cut into 1/2" dice.Pat chicken dry, and season with a pinch of pepper. 2 Cook the Onion Place onion in a microwave-safe bowl and cover with a damp paper towel. Microwave until softened, 4-5 minutes.Place a medium non-stick pan over medium heat and add 1/2 tsp. olive oil. Add onion and a pinch of salt to hot pan. Stir occasionally until onion is browned, 6-8 minutes.Remove from burner and transfer onion to a plate or bowl. Let cool, at least 5 minutes.While onion cooks, cook chicken. 3 Cook the Chicken Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly charred, 3-5 minutes.Then stir occasionally until browned all over and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner and stir in BBQ sauce.Transfer chicken to a plate. Wipe pan clean and reserve. 4 Make the Salad To a large mixing bowl, add romaine, spinach, cheese, garlic salt, caramelized onion, tomatoes, and dressing. Toss or gently stir until combined. 5 Finish the Dish Plate dish as pictured on front of card, topping salad with chicken and tortilla strips. Bon appétit!

BBQ RANCH SALAD

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.