bbq ranch chicken salad

Sorry, not sorry, but I love a good bbq ranch chicken salad.

There is something about combining an excellent bbq sauce with an equally epic ranch dressing and tossing the whole thing with lettuce, veggies, chicken, and crispy shallots.

It’s kinda the perfect flavor marriage.

Ingredients:

4 chicken breasts

3 cups buttermilk

4 green onions, cut in 3rds

handful torn tarragon

handful torn basil

handful torn dill

1 - 2 heads romaine lettuce

2 ears of grilled corn

1 avocado, diced

1 pint grape tomatoes, halved

4 strips of cooked bacon, chopped

1/2 red onion, sliced in rounds

1/2 cup pork panko

1/2 cup flour

pinch of salt

avocado oil

2 cups buttermilk

ranch dressing, homemade or store bought

bbq sauce, homemade or store bought

Directions:

Combine chicken, buttermilk, green onions, tarragon, basil, and dill in a ziplock bag. Let marinate for 3+ hours before grilling.

Preheat grill to medium high.

Grill chicken 8 - 10 minutes per side until chicken is cooked through.

Soak red onion slices in buttermilk for at least 30 minutes.

Combine pork panko, pinch of salt, and flour in a ziplock back.

Add in soaked red onion slices.

Shake to coat.

Heat avocado oil in a cast iron skillet. Enough to coat bottom of the pan.

Add coated onion slices, and shallow fry until golden brown.

Remove. Set aside on paper towel lined pan, to drain.

Chop romaine.

When chicken is cooked, cut in bite sized pieces.

Top romaine with chicken, tomatoes, avocados, crispy onions, bacon, and grilled corn kernels.

Drizzle with ranch and bbq sauce.