Print

BBQ Ranch Chopped Chicken Salad

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Grilling
  • Cuisine: American

Description

Marinated, grilled chicken is shredded and tossed with a colorful array of veggies and BBQ ranch dressing for a bold, flavor-packed salad.


Scale

Ingredients

For Chicken:

  • 1/2 ounce Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix (half of a 1-ounce packet)
  • 1/2 cup low-fat plain yogurt
  • 1/2 cup low sodium chicken broth
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground white pepper
  • 4 Tyson® Fresh Chicken Thighs (bone-in, skin-on, around 2 pounds total)

For Dressing:

  • 1/2 ounce Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix (half of a 1-ounce packet)
  • 1/2 cup low-fat plain yogurt
  • 1/2 cup low-fat milk
  • 2 tablespoons BBQ sauce

For Salad:

  • 2 ears corn (with husks on)
  • 6 cups romaine, chopped (about 1 head)
  • 3 cups radicchio, cored and chopped (about 1 head)
  • 1/4 cup cilantro, chopped
  • 2 carrots, shredded
  • 2 green onions, thinly sliced
  • 3 tablespoons smoked almonds, coarsely chopped
  • 2 tablespoons red onion, thinly sliced

Instructions

  1. Marinate chicken: In a large container with a lid, mix together 1/2 the package of Ranch seasoning mix, yogurt, chicken broth, lemon juice, garlic, Worcestershire sauce and ground white pepper. Place chicken thighs in the mixture and turn to coat. Refrigerate for 4-6 hours. (Alternately, you can use a gallon sized zip-top bag to hold the chicken and marinade).
  2. Make dressing: In a medium bowl, mix together remaining 1/2 package of Ranch seasoning mix, yogurt, milk and BBQ sauce. Refrigerate until ready to use.
  3. Grill chicken and corn: Prepare grill. Remove chicken from marinade and discard marinade. Cook chicken over direct heat, flipping frequently, until the skin gets nicely charred. Move to indirect heat to continue cooking until the juices run clear and it reaches an internal temperature of 170°F. Remove from the grill and let cool enough to handle.
  4. While the chicken is grilling, put the corn on the grill (right in the husks!) over medium heat, turning occasionally for 10-15 minutes. Remove from the grill and let cool enough to handle.
  5. Shred chicken into bite-sized pieces using 2 forks. Remove husks from corn and cut kernels off of cobs.
  6. Assemble salad: Pour 1/4 cup dressing in the bottom of a large bowl. Add corn, romaine, radicchio, cilantro, carrots, green onions, smoked almonds, red onion and chicken. Drizzle another few tablespoons of dressing on top and toss well to combine. Divide the salad between 4 bowls, serving the remaining dressing on the side. Enjoy!

Keywords: grilled chicken salad, corn, ranch salad

Recipe Card powered by