Barbecue Ranch Dressing Recipes

BBQ RANCH SALAD

Steps:

• In a small bowl, combine the chicken, kidney beans, tomato, corn and onion. Combine ranch dressing and barbecue sauce; pour over salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad.

BBQ RANCH DRESSING

Steps:

• In a medium bowl, whisk together all ingredients. Chill until needed.
• Store in a jar or bowl with a lid in the fridge for up to a week.

SPICY BARBECUE RANCH RECIPE

Steps:

• Whisk together the ranch and bbq sauce.
• Whisk in the smoked paprika, chili powder, garlic powder, cumin, cayenne pepper, and white pepper.
• Serve as a salad dressing or dipping sauce.
• Store in the fridge.
• Good for up to a month in the fridge

CALIFORNIA PIZZA KITCHEN BBQ RANCH CHICKEN SALAD RECIPE

Steps:

• Add all ingredients to a small bowl. Mix well. Set aside. This can be done in advance. Store, covered, in the refrigerator, until ready to use.
• Cut both ends off of red onion. Peel off papery skin.
• Using a mandolin, slice into thin rounds (as thin as you can get them).
• Separate all the rings and lay them into a shallow baking dish.
• Cover with 1 1/2 -2 cups buttermilk. Set aside and allow to soak for 30 - 45 minutes.
• In a large bowl, mix together flour, salt, cayenne and black pepper.
• Heat oil in a deep skillet to 350°F.
• Using tongs, remove a small amount of onions from the dish. Allow excess buttermilk to drip off.
• Toss onions in flour mixture to coat. Shake off excess.
• Place floured onions into hot oil. Shallow fry until crispy and golden, flipping half way through, about 2 - 3 minutes per side.
• Remove from oil. Place onto a paper towel-covered plate to drain.
• Repeat with remaining onions until all have been cooked. Set aside until ready to use.
• Season chicken with salt and pepper on both sides.
• Bake or grill chicken breasts to an internal temperature of 165°F. During last few minutes of cooking, baste the chicken breasts with 3/4 cups of the BBQ sauce, making sure to get both sides. Set aside to cool. Cut into bite-sized cube pieces. This, too, can be done in advance. Store, covered, in the refrigerator, until ready to use.
• Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
• Pull the two halves of the avocado apart and remove the pit with a spoon.
• Use the spoon to scoop the avocado out of the skin.
• Cut avocado flesh into cubes.
• Divide lettuce evenly among four large salad plates or bowls.
• Add 1/4 of tomato, corn, black beans and avocado
• Top each salad with 1/4 of the cubed up chicken breast.
• Add a handful of the onion straws.
• Top with a drizzle of the BBQ Ranch Dressing and a drizzle of the remaining BBQ sauce.
• Sprinkle a bit of cilantro over top, to garnish.
• Serve cold.

BARBECUE RANCH DRESSING

Steps:

• Whisk the garlic, mayonnaise, buttermilk, and 2 tablespoons barbecue sauce together in a medium bowl. Add the remaining ingredients and whisk until smooth. Taste and add more barbecue sauce if desired and season with salt and pepper. Cover and chill for at least 1 hour.

BARBECUE RANCH DRESSING

Steps:

• Whisk the garlic, mayonnaise, buttermilk, and Neely's Barbecue Sauce together in a medium bowl. Add the vinegar, Neely's Barbecue Seasoning, onion powder, dill, chives, and parsley, and whisk until smooth. Cover and chill for 1 hour to allow flavors to meld.