BBQ Ranch Chicken Salad

Ingredients

1. 3 Chicken Breasts
2. BBQ Sauce (choose your favorite; I personally prefer Honey BBQ because it tastes best with the Ranch dressing)
3. Ranch Dressing
4. 1 Ripe avocado
5. French’s Fried Onions
6. Shredded cheddar cheese
7. Pico di gallo
8. Thawed frozen corn
9. Head of lettuce

Directions

1. Drain some of the pico di gallo juice into a saute pan on medium-high.  Warm lightly.
2. Season chicken breasts on both sides with salt and pepper.  Add chicken breasts to the saute pan.  Cover chicken breasts with aluminum foil.
3. After 15-20 minutes, check chicken.  If they are cooked halfway through, flip chicken breasts in the saute pan.  Do not re-cover with the aluminum foil.
4. Chop lettuce.  Combine all other salad ingredients to taste (I like lots of fried onions and cheese, and very little pico di gallo… it’s really up to you).
5. Add Ranch and BBQ sauce to taste.
6. Check chicken.  Coat in BBQ sauce, turn up heat in pan, and caramelize BBQ sauce onto the chicken breasts.
7. Remove chicken from pan and allow to rest for five minutes before chopping and adding to salad.  Enjoy!

I created this salad after becoming addicted to the BBQ Ranch Chicken Salad at the Cheesecake Factory; granted, it’s not an exact copy, but it’s pretty darn close, especially if you make it as huge as they tend to at CF.  This recipe generally makes two very large salads or a single huge side salad for a family.  Double this recipe for 4 guests, or for a single family meal.

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