Monday, February 17, 2014
Barbecue Ranch Chicken Cobb
I got a great load of veggies in my last Bountiful Basket, so what better to do than a salad! But, alas, I had no salad dressing fixings. Sure, I could have done an Italian vinaigrette, but how boring is that. What I did find was some leftover homemade barbecue sauce and some leftover Ranch dip. Why not! Barbecue Ranch dressing may sound a little strange, but it was muy fabuloso! This is a totally customizable salad. Add what you want or leave out parts you don't want. I'm not giving measurements here for anything but the onion strings and the dressing. The rest is up to you to make a little or a lot. Enjoy!
BBQ RANCH CHICKEN SALAD
Baked chicken, cubed
Roasted or grilled corn, cut from the cob
Romaine lettuce, chopped
Boiled eggs, sliced
Shredded cheese (I used Pepper Jack)
Grape tomatoes, halved
Cooked and crumbled bacon
FOR THE DRESSING:
1 C Chipotle BBQ Sauce (click for link to recipe) or your favorite
1 C Ranch dip (16 ounces sour cream, 1 packet Ranch dip mix)
FOR THE ONION STRINGS:
1/2 large red onion, sliced thin
1/2 to 1 C flour
Seasoned salt (like Lawry's)
1 C buttermilk
Mix the dressing ingredients together and refrigerate until ready to use.
Soak the sliced onions in buttermilk for about 30 minutes. Mix the flour with some seasoned salt, garlic powder, and black pepper to taste. Preheat some peanut oil in a skillet to medium high heat. Dredge the soaked onions in the flour mixture. Fry for about a minute or so on each side until they are crispy and browned.
Put some Romaine lettuce in a bowl. Place your desired salad toppings (corn, eggs, tomatoes, etc) in rows on top of the lettuce and dress with the BBQ Ranch dressing.