Cheesecake Factory Copycat BBQ Ranch Chicken Salad
Description
You will never want to eat plain, boring chicken salad again after tasting this version. Make it at home now too with this fabulous recipe that is simple to do.
Ingredients
BBQ Ranch Dressing:
3/4 c. mayo
1/2 c. buttermilk
4 T. BBQ of choice
1 T. Hidden Valley Ranch mix powder
1-2 small garlic cloves, grated
freshly ground black pepper, to taste
Crispy Onion Straws:
1 large red onion
1 1/2-2 c. buttermilk
1 2/3 c. flour
1 T. salt
dash of cayenne pepper
freshly ground black pepper
canola oil to fill bottom of pan about 1/2-3/4 inch
Salad:
4 chicken breasts
1 c. favorite BBQ sauce, divided
salt, to taste
freshly ground black pepper, to taste
3-4 heads Romaine lettuce, rinsed and chopped
2 tomatoes, diced
2 ears corn, shucked, rinsed and kernels cut from the cob
1 can black beans, rinsed and drained
1 avocado, peeled and diced
fresh cilantro, chopped, if desired
Directions
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Dressing:
Mix all ingredients together; set aside until ready to serve.
Crispy Onion Straws:
Cut both ends off of the onion; peel off the papery skin; slice into thin rounds. Separate all the little rings; lay them into a shallow baking dish; cover with buttermilk (1 1/2 -2 cups). Allow to sit 30-45 minutes.
Mix together flour, salt, cayenne, and black pepper in a large bowl.
Heat oil in a deep skillet to 350-375 degrees. Using tongs, remove a small amount of the onions from the dish and allow excess buttermilk to drip off. Toss onions in the flour mixture, shake off excess and then place into the hot oil. Shallow fry until crispy and golden (be sure to flip partway through). It takes about 2-3 minutes per side. Remove from oil and place onto a paper towel lined plate to allow it to drain. Repeat until all onions have been cooked. Set aside.
Chicken:
Season chicken with salt and pepper on both sides. Spray grill with non-stick cooking spray; pre-heat to medium high heat. Cook chicken for 4-6 minutes per side or until cooked completely through. During last few minutes of cooking, baste each side with 3/4 cup BBQ sauce. Remove from grill; set aside to rest for 3 minutes, then cut into bite sized pieces or cubes.
Assembly:
Divide lettuce evenly among 4 large salad bowls. Add equal amounts tomato, corn, beans, and avocado. Top each with chicken followed by the onion straws. Drizzle BBQ Ranch Dressing on top and then a drizzle of the remaining BBQ sauce. If desired, add a sprinkle of cilantro on top. Serve.
4 servings