Celebrate the taste of summer with this barbecue chicken salad recipe with a spicy ranch dressing!
You can certainly opt for several ways to accompany this barbecue chicken salad. My votes would be for a pilsner or a west coast style IPA. Personally, I think pilsners are the perfect summer beers. They are at least one of my favorites for cooling off on a hot day. The pairing of a pilsner and the perfect barbecue salad is just a wedding heaven. A pilsner packs enough punch to resist the bold flavors that a barbecue sauce gives you. Pairing with a traditional West Coast IPA is another great choice for this salad recipe. First, IPAs are bold enough to stand up to a robust barbecue sauce. At the same time, the homemade ranch dressing is quite spicy. The hops of an IPA will really compliment this spice. The choice is yours!
PSA: Don't worry. I do not drink beer during this pregnancy. 🙂 My proven taste tester, Zach, was up to the challenge.
BBQ Chicken Salad with Spicy Ranch Dressing
It was the usual spring here in southern Wyoming. We have had windy, snowy evenings interspersed with bright, sunny days. With these bright and sunny days, I really want to barbecue. Potato salad, cheeseburgers, and coleslaw have really kept me busy lately, but barbecue chicken is definitely at the top of the list. I love a good barbecue chicken salad. It's one of my favorite summer dishes. Bright tomatoes, creamy avocado, sweet corn kernels, and back beans (among other delicious ingredients) accompany barbecue chicken on a bed of fresh greens. The spicy ranch dressing adds a special spicy touch this salad needs. This recipe is the perfect way to celebrate summer!
Are you looking for other great food and beer salad recipes? Well we have a ton of them! Check out some of my favorites salad recipes!
BBQ Chicken Salad with Spicy Ranch DressingImpression Pin
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Portions: 2 salads
Spicy Ranch Dressing
- 1/4 Chopped off sour cream
- 1/4 Chopped off light mayo
- 2 chipotles in adobo sauce + 1 teaspoon of chipotle sauce chopped (add more for more spice; subtract a chipotle for less spice)
- 1 tablespoon Buttermilk
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- salt and black pepper
BBQ Chicken Salad
- 2 4 ounces boneless, skinless chicken breasts
- 1/4 Chopped off barbecue sauce use your favorite brand
- 1 little avocado sliced
- 1/2 Chopped off Cherry tomatoes sliced in half
- 2 tablespoon corn kernels
- 2 tablespoon Black beans
- 1 tablespoon coriander chopped
- 4 cups mixed greens
- 3 tablespoon fritos optional
- pinch of lime
Preheat your grill.
While your grill is heating, combine all the ingredients for the Spicy Ranch Dressing in a food processor or blender. Blend or blend until smooth. Season to taste with salt and pepper. Refrigerate until ready to serve.
- Brush your chicken with a tiny bit of barbecue sauce, then season with salt and black pepper. Place directly on the grill. Cook for about 7-10 minutes. Brush with additional barbecue sauce before turning. Cook on the other side for 7-10 minutes and brush again with barbecue sauce before turning. Flip the chicken once more. Note: If you are concerned that the barbecue sauce will burn, do not hesitate to brush with olive oil first, place it on the grill, then brush with barbecue sauce while turning.
Remove the chicken from the grill and let it rest while you prepare your salads. Divide the greens between two plates. Top with avocado, tomatoes, corn, black beans, cilantro and fritos. Slice the chicken and place it on the salad. Squeeze with a little lime juice, then drizzle with the spicy ranch dressing. Enjoy!
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Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.
There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.
You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.
Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.
In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.
Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.
This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.
This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.
Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.
So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.
You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.
You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.
The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.
You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.
It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.