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Sunday, August 25, 2024

BBQ Chicken Ranch Salad #SundayFunday

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

The Sunday Funday Bloggers are enjoying Salad this week......
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Stacy of Food Lust People Love invited us to join her for Salad Days as the Summer comes to a close.  Let's see what everyone brought to the table.....


BBQ Chicken Ranch Salad

This recipe is colorful, flavorful, and a great main course meal perfect for the dog days of summer.


Entrees, Chicken, Salad, Copy-cat,
Entrees
American
Yield: 4 servings
Author: Wendy Klik
BBQ Chicken Ranch Salad

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

  1. 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.
  2. 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.
  3. 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.
  4. Divide the beans, tomatoes, avocado and cheese into fourths and place onto the lettuce. Scatter the red onion over the tops of the salad.
  5. 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.
  6. Whisk together the bbq sauce and ranch dressing and drizzle over the salads before serving.

Nutrition Facts

Calories

534.8

Fat (grams)

28.73 g

Sat. Fat (grams)

6.3 g

Carbs (grams)

47.04 g

Fiber (grams)

14.4 g

Net carbs

32.63 g

Sugar (grams)

14.91 g

Protein (grams)

26.47 g

Sodium (milligrams)

1081.9 mg

Cholesterol (grams)

57.26 mg

8 comments:

  1. This salad sounds perfect for a summer dinner! Now I'm curious about Cooper's Hawk!

    ReplyDelete
    Replies
    1. Cooper'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.

      Delete
  2. That 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.

    ReplyDelete
  3. I 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.

    ReplyDelete
  4. This sounds so hearty and delicious!

    ReplyDelete

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