Barbecue Ranch Chicken Salad
A tossed salad topped with barbecue chicken breast and homemade Ranch dressing.
Ingredients
- 2 tbsp. unsalted butter
- 1 cup minced onion
- 3 cloves minced garlic
- 1 tbsp. chili powder
- ½ tsp. black pepper
- 2 tbsp. honey
- 2 tbsp. apple cider vinegar
- 2 tbsp. Worcestershire sauce
- ¾ cup ketchup
- 1 tbsp. soy sauce
- 2 boneless, skinless chicken breasts
- 1 ear corn on the cob
- 4 cups chopped romaine
- 1 avocado, cut in half inch pieces
- 1 cup chopped tomato
- ½ cup chopped red onions
- 1 cup smoked Gouda, cut in half inch cubes
For the Ranch Dressing:
- ¾ cup mayonnaise
- ⅓ cup whole milk buttermilk
- 1 tbsp. minced garlic
- 1 tbsp. apple cider vinegar
- 2 tbsp. each minced dill, parsley, and chives
- ¼ tsp. black pepper
Instructions
- Begin by making the Barbecue Sauce: In a three quart saucepan, melt the butter and cook the onions and garlic until they soften. Add the rest of the ingredients and simmer for 15 minutes.
- Meanwhile, cut the chicken breast in half horizontally. Put it between two sheets of plastic wrap and flatten it with a meat pounder. Sprinkle both sides with some salt and pepper, and grill on a grill pan until cooked through. Brush with some barbecue sauce as the chicken cooks. When it's completely cooked, remove from the pan and cut half inch pieces.
- Also, steam the corn on a plate in the microwave for 7 minutes. Cut the kernels off.
- Also, make the Ranch Dressing: Simply stir all the ingredients together in a bowl, or process in a food processor.
- In a large bowl, toss together the romaine, avocado, corn, tomato, onions, Gouda, and chicken. Add in as much dressing as you wish. Serve with cornbread.
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