Paris of the Plains BBQ Ranch Salad

 

I created this salad based on a Kansas City BBQ sauce I received from my April Foodie Pen Pal.  I have been eating salads for lunch just about everyday and love to change things up from my usual 4 that I consider my "go-to" salads.  I used a good quality, healthier ranch dressing mixed with a good quality barbeque sauce.  The  sauce  my pal sent is from Kansas City's own Gates BBQ.  The ranch dressing I typically use is made by Marzetti. It is from the "Simply Dressed" line (see ingredients below). The BBQ sauce adds  a smoky sweet flavor to the salad and pairs deliciously with fresh cilantro and tomatoes. For lunch I eat salads with chicken on top, but this would go great on the side of a grilled chicken breast or nice steak.  I didn't this time, but next time I prepare this salad I will add some fresh avocado to it.  Enjoy!

 Ingredients

• 2-3 grilled chicken breasts
• 1 head of romaine lettuce
• 1 small red onion, slivered
• 1/2 cup fresh cilantro, chopped
• 1 lb. grape tomatoes, halved or quartered
• 1/2 cup ranch dressing
• 2 tablespoons BBQ sauce 
• Optional: 1 diced avocado

Directions.

1. Mix ranch with BBQ sauce.  Set aside.
2. Rinse and dry lettuce, ripping it into bite sized pieces.  For crispy lettuce, let it sit in the refrigerator for about 30 minutes. 
3. In a large bowl,add lettuce and vegetables.  Top with chicken and avocado if desired.
4. Toss with dressing, placing cilantro on top.   

 

Ingredients:
CANOLA OIL, BUTTERMILK, WATER, SALTED EGG YOLK, DISTILLED VINEGAR, EXTRA VIRGIN OLIVE OIL, SUGAR, SEA SALT, GARLIC*, ONION*, XANTHAN GUM, SPICES.
*DEHYDRATED

CONTAINS: MILK, EGGS