Smokey Ranch Chicken And Potato Salad Rsc Recipes

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RANCH CHICKEN & POTATO SALAD



Ranch Chicken & Potato Salad image

Spike ranch dressing with mustard and fresh dill and mix it with warm, cooked chicken strips. Toss those ranch chicken strips and potatoes with colorful bell peppers and you'll have Ranch Chicken & Potato Salad, a tasty main-dish salad.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 lb. small red potato es (about 6), quartered
1 Tbsp. olive oil
3/4 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Classic Ranch Dressing
2 Tbsp. GREY POUPON Country Dijon Mustard
2 Tbsp. chopped fresh dill
1-1/2 cups chopped mixed green, red and yellow peppers

Steps:

  • Cook potatoes in boiling water in saucepan 15 min. or just until tender.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add chicken; cook and stir 3 to 4 min. or until chicken is done. Place in large bowl; set aside. Mix dressing, mustard and dill until blended.
  • Drain potatoes. Add to chicken along with the peppers and dressing mixture; mix lightly.

Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 24 g, Fiber 3 g, Sugar 4 g, Protein 22 g

PICNIC POTATO AND CHICKEN SALAD



Picnic Potato and Chicken Salad image

Provided by Sunny Anderson

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

4 Idaho potatoes, peeled and cubed
1 1/2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 (6-ounce) skinless chicken breast
3 slices cooked bacon, crumbled
1/4 cup diced celery
1/4 cup diced onion
1 garlic clove, minced
1/2 cup mayonnaise
2 teaspoons mustard
1 tablespoon paprika
2 tablespoons chopped parsley leaves
2 sage leaves, chopped
2 heads Bibb lettuce

Steps:

  • Preheat oven to 400 degrees F.
  • Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes.
  • Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes.
  • In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined.
  • Serve salad in Bibb lettuce cups. Roll up and eat.

BAKED RANCH CHICKEN



Baked Ranch Chicken image

This is a recipe that I just made up.

Provided by drob212

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 4

2 tablespoons vegetable oil
2 cups dry bread crumbs
1 cup ranch-style salad dressing (such as Hidden Valley® Original Ranch®)
4 skinless, boneless chicken breast halves - lightly pounded to an even thickness

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil.
  • Put bread crumbs and ranch dressing into separate bowls.
  • Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet.
  • Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 694.7 calories, Carbohydrate 41.5 g, Cholesterol 80.8 mg, Fat 43.5 g, Fiber 2.6 g, Protein 31.6 g, SaturatedFat 7.2 g, Sodium 1025.7 mg, Sugar 5.7 g

SMOKY CHICKEN SALAD



Smoky Chicken Salad image

Lightly smoked breasts make a delicious chicken salad for sandwiches or served with lettuce and fruit. Picture depicts chicken before mayonnaise was added for clarity.

Provided by MadMax

Categories     Salad

Time 1h30m

Yield 20

Number Of Ingredients 7

5 pounds chicken breasts
2 tablespoons ground black pepper
1 tablespoon celery salt
1 pound celery, diced
1 medium red onion, diced
1 teaspoon caraway seeds
30 ounces mayonnaise

Steps:

  • Boil chicken breasts in a pot filled with water until no longer pink in the centers and juices run clear, about 40 minutes.
  • While chicken finishes boiling, preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate. Place approximately 10 coals off to one side and light; coals are ready when they have some white dust.
  • Add hickory chips to a container or on aluminum foil on top of coals. Place chicken breasts onto the preheated grill as far away from the heat as possible.
  • Smoke chicken just until a light smoke is apparent, no more than 15 minutes. Transfer chicken to a plate to cool, about 10 minutes.
  • Dice each chicken breast; sprinkle with pepper and celery salt. Place diced celery and red onion in a large bowl; add chicken 3 breasts at a time, sprinkling with 1 pinch caraway seeds and mixing well after each addition. Stir in mayonnaise. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 429 calories, Carbohydrate 3 g, Cholesterol 74.8 mg, Fat 36.2 g, Fiber 0.6 g, Protein 22.8 g, SaturatedFat 5.7 g, Sodium 531.1 mg, Sugar 1.1 g

SMOKEY RANCH CHICKEN AND POTATO SALAD #RSC



Smokey Ranch Chicken and Potato Salad #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Roasted potatoes, grilled corn and chicken coated in creamy hidden valley ranch dressing with a subtle hint of smokey bacon.

Provided by deserteagle2009

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs red potatoes, cut into bite size pieces
1/2 teaspoon freshly cracked black pepper
1 teaspoon salt
3 slices thick-cut bacon, cut into a small dice
1 shallot, cut into thin rings
1/2 lb chicken breast
2 ears corn
2 tablespoons canola oil
1 cup Hidden Valley® Original Ranch® Dressing

Steps:

  • Preheat oven to 450 degrees F.
  • In a small saute pan place 1/2 tablespoon of canola oil over medium heat, add bacon. Render all the fat from the bacon until crispy then remove the bacon from pan using a slotted spoon, leave rendered bacon fat in pan, then add shallots and cook over low heat to sweat, once shallots have become soft, remove from pan and set aside, once again reserving the fat in the pan.
  • In a large bowl place potatoes, add reserved bacon fat and toss potatoes.
  • Place potatoes on a sheet tray, into the oven and bake for 20 minutes or until golden brown and cooked through, stir occasionally.
  • Preheat a grill or a grill pan, season chicken with salt and pepper, brush with canola oil, grill until cooked thoroughly. Let rest for 10 minutes before dicing into 1/4 inch pieces, set aside.
  • While grill is still hot grill corn until cooked through and kernels are soft, once cool using a knife cut the corn kernels off the cob, set aside.
  • Once potatoes are finished in a large bowl combine potatoes, diced grilled chicken, rendered bacon, sauteed shallots, grilled corn kernels and 1 cup of hidden valley ranch dressing. Toss and serve.

Nutrition Facts : Calories 697.2, Fat 47, SaturatedFat 7.9, Cholesterol 60.2, Sodium 1365.6, Carbohydrate 53.5, Fiber 5.8, Sugar 7.1, Protein 19.6

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