Bbq Ranch Chicken Recipe
Grilled BBQ chicken, lettuce, mixed greens, corn, tomatoes, and bacon. Served with BBQ ranch.
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Ingredients
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Chicken & Marinade
Salad
BBQ Ranch Dressing
Finishing & Garnish
Method
Chicken & Marinade
Prep the chicken
Pound each chicken breast to an even thickness (about 3/4 inch) or slice in half horizontally to make 8 thinner cutlets. Pat dry with paper towels.
Place the chicken in a shallow dish or zip-top bag. Combine olive oil, salt, pepper, garlic powder, and paprika; pour over chicken and rub to coat evenly. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.
Grill chicken 4–6 minutes per side (depending on thickness), turning once. During the last 2–3 minutes of grilling, brush both sides with 1/2 cup BBQ sauce and allow it to caramelize slightly. Cook until internal temperature reaches 165°F (74°C). Remove from grill and let rest 5 minutes, then slice into strips or bite-sized pieces.
Salad
While the chicken rests, assemble the salad greens and shredded iceberg in a large bowl. Add halved cherry tomatoes, cooked corn kernels, crumbled bacon, and sliced red onion (if using). Toss gently to combine.
Divide the salad onto 4 plates or bowls (about 1.5–2 cups greens per serving).
BBQ Ranch Dressing
In a medium bowl, whisk together mayonnaise, buttermilk, sour cream, ranch seasoning, 2 tablespoons BBQ sauce, apple cider vinegar, honey (if using), salt, and black pepper until smooth. Taste and adjust seasoning—add more buttermilk for a thinner dressing or more BBQ sauce for a smokier-sweeter flavor.
Chill the dressing for at least 10 minutes to let flavors meld, or use immediately.