My husband loves the BBQ Chicken Ranch Salad served at Cooper's Hawk Restaurant. While this is not their recipe it is very similar and he was very pleased when I served it for dinner.
- BBQ Chicken Ranch Salad from A Day in the Life on the Farm
- Caprese Prosciutto Salad from Food Lust People Love
- Mexican Street Corn Salad from Karen's Kitchen Stories
- Roasted Beet & Blackberry Salad from Amy’s Cooking Adventures
- Roasted Beet Salad with Horseradish Dressing from Palatable Pastime
- Strawberry & Green Bean Salad from Mayuri's Jikoni
- Super Delicious Keto Salad from Sneha's Recipe
- Yam Nuea Yang (Spicy Thai Beef Salad) from Culinary Cam
This recipe is colorful, flavorful, and a great main course meal perfect for the dog days of summer.
Yield: 4 servings
BBQ Chicken Ranch Salad
Based on the salad served at Cooper's Hawk Restaurant, this main course salad is a perfect summertime meal.
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
- 2 boneless, skinless chicken breasts
- salt and pepper, to taste
- 2 ears of corn, cooked
- 1 t. olive oil
- 4 cups, chopped Romaine lettuce
- 1 pt. cherry or grape tomatoes, halved
- 1/2 red onion, diced
- 1 can black beans, rinsed and drained
- 1 avocado, pitted and diced
- 1/2 c. shredded Mexican blend cheese
- 1/4 c. bbq sauce (I used Sweet Baby Ray's)
- 1/2 c. prepared Ranch Dressing
Instructions
- Season the chicken with salt and pepper. Cook on pne side of a grill over med-high heat for about 10 minutes, flip and cook for another 10-15 minutes, until an internal temperature of 165* is reached. Remove to a plate to rest.
- Brush the corn with olive oil and season with salt and pepper. Place it on the opposite side of the grill with the chicken. Cook, turning occasionally for 10-15 minutes until slightly charred in some places. Remove to a plate to cool.
- Place 1 cup of lettuce into each of 4 bowls. Cut the corn from the cobs. Divide into fourths placing it onto the lettuce in the bowls.
- Divide the beans, tomatoes, avocado and cheese into fourths and place onto the lettuce. Scatter the red onion over the tops of the salad.
- Cut the chicken into bite-size pieces, divide into fourths and place in the center of the bowls on top of the lettuce and surrounded by the other ingredients.
- Whisk together the bbq sauce and ranch dressing and drizzle over the salads before serving.
Nutrition Facts
Calories
534.8Fat (grams)
28.73 gSat. Fat (grams)
6.3 gCarbs (grams)
47.04 gFiber (grams)
14.4 gNet carbs
32.63 gSugar (grams)
14.91 gProtein (grams)
26.47 gSodium (milligrams)
1081.9 mgCholesterol (grams)
57.26 mg
Property of A Day in the Life on the Farm
This salad sounds perfect for a summer dinner! Now I'm curious about Cooper's Hawk!
ReplyDeleteCooper's Hawk is a Midwest Winery/Restaurant based out of Chicago. We love them and our son is a bartender and has been working for them since they first came to Michigan.
DeleteThat is one protein rich and filling salad. Perfect as a meal on its own and fresh corn at this time of the year is the best.
ReplyDeleteIt sure is Mayuri.
DeleteI can't wait to try this! I think protein-topped salads will be a good compromise now that R is home. He objects to just all vegetables for dinner.
ReplyDeleteI hope he enjoys this salad Cam.
DeleteThis sounds so hearty and delicious!
ReplyDeleteThanks Sneha.
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