BBQ Ranch Chicken Crunch Salad

• 4 cups shredded lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup diced red onion
• 1/2 cup shredded cheddar cheese
• 1/2 cup crispy tortilla strips
• 1 lb chicken breast, cut into strips
• 1/4 cup BBQ sauce
• 1/4 cup ranch dressing
• Salt and pepper to taste
• 1 tbsp olive oil

Steps

1. 1 Preheat oven to 400°F. Season chicken with salt and pepper.
2. 2 Toss chicken strips with olive oil and bake for 10 minutes or until cooked through.
3. 3 In a large bowl, combine lettuce, tomatoes, red onion, and cheese.
4. 4 In a small bowl, mix BBQ sauce and ranch dressing.
5. 5 Drizzle the sauce over the salad.
6. 6 Top with crispy chicken and tortilla strips.
7. 7 Serve immediately and enjoy!

Equipment

• Baking sheet
• Large mixing bowl

Variations

• Substitute chicken with crispy tofu for a vegetarian option.
• Add avocado slices for extra creaminess.

Substitutions

• Use Greek yogurt for a healthier ranch dressing.
• Substitute BBQ sauce with buffalo sauce for a spicy twist.

Pairings

• Garlic bread
• Cornbread

Nutrition

Tips

• For extra crunch, add some diced bell peppers or cucumbers.
• Use leftover grilled chicken for a smoky flavor shortcut.

Storage

Store in an airtight container in the fridge for up to 2 days. Best served fresh.

Freezing: Does not freeze well due to texture changes in lettuce and tortilla strips.

Serving Suggestions

• Pair with a side of garlic bread or warm cornbread.
• Serve with a refreshing iced tea or lemonade.

FAQ