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CPK Copycat BBQ Ranch Chicken Salad Recipe

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This recipe for CPK Copycat BBQ Ranch Chicken Salad is from From the Kitchen of Sheryle Smith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg Hidden Valley Ranch Dressing seasoning mix
1 cup milk
1 cup mayonnaise

2 chicken breast fillets
2 Tbsps vegetable oil
salt & pepper

¼ cup Sweet Baby Ray's BBQ sauce

4 cups romaine lettuce
4 cups iceberg lettuce
⅔ cup jicama, diced
½ cup frozen sweet white corn kernels, thawed
½ cup tomatoes
2 tsp fresh basil, chopped
2 tsp cilantro, chopped
2 green onions, chopped
½ cup Monterey jack cheese or pepper jack cheese
½ cup black beans
1 sliced avocado, optional

1 bag of tortilla strips
Directions:
Directions:
1. Make Ranch Dressing according to package instructions: cover and chill.

2. Preheat grill. Slice chicken breasts into ½-inch thickness. Rub vegetable oil on each fillet piece, and sprinkle with salt & pepper.

3. Grill chicken for 3 - 5 minutes per side or until done.

4. Chop chicken into ½-inch cubes, mix with BBQ sauce, and chill.

5. Assemble salad with remaining ingredients.
Number Of Servings:
Number Of Servings:
2 - 4

 

 

 

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