BBQ CHICKEN AND RANCH SALAD
Provided by Food Network
Number Of Ingredients 8
Steps:
- HEAT grill to medium-high heat. GRILL chicken 6 to 8 min. on each side or until done (165°F), brushing with barbecue sauce for the last 2 min. COMBINE salad greens, vegetables and cheese in large bowl; top with chicken. TOSS with dressing just before serving.
- Prepare using grilled corn on the cob, which can be grilled in a variety of ways - in the husks, shucked, or shucked and wrapped in foil. For all methods, heat the grill to medium-high heat. Grilling corn in the husks: Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk. Return husks to original position; then soak in water 10 min. Grill 15 min. or until corn is tender, turning occasionally. Grilling shucked corn: Discard corn husks and silk. Brush corn with your favorite KRAFT Dressing, such as KRAFT Sun Dried Tomato Vinaigrette Dressing. Grill 8 to 10 min. or until corn is tender, turning and brushing occasionally with additional dressing. Grilling foil-wrapped shucked corn: Discard corn husks and silk. Rinse ears with cold water. Gently shake off excess water, then wrap corn ears individually in foil. Grill 15 to 20 min. or until corn is tender, turning occasionally. You will need to grill 2 medium ears of corn to get the 1 cup kernels needed to prepare this recipe. To remove the kernels from the grilled corn, cool grilled ears slightly. Then, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time.
BBQ RANCH SHRIMP SALAD
Shrimp gets a serious flavor boost when it's sautéed in BBQ sauce and served with cheddar and veggies in a big salad with ranch dressing.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat barbecue sauce in large skillet on medium-high heat. Add shrimp; cook 5 to 7 min. or until shrimp turn pink, stirring occasionally.
- Toss greens with mushrooms and onions in large bowl.
- Add shrimp and dressing; toss to coat. Sprinkle with the cheese and chips; mix lightly.
Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 240 mg, Sodium 1110 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
BBQ SHRIMP SALAD
Provided by Yaku Moton-Spruill
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 26
Steps:
- For the rub: Combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, lime zest and some salt and pepper in a bowl.
- Dry the shrimp well with paper towels and then toss in oil and add to spice mixture. Let sit for 1 hour.
- For the sauce: Heat 1 tablespoon olive oil in a saucepan. Add the garlic, red onion, tomatoes and green onion and saute until you color. Add Cognac, brown sugar, Worcestershire sauce, 1/2 cup water, tomato paste and lime zest and juice. Bring to simmer, then add the rosemary and thyme. Cook until reduced. Remove the rosemary and thyme. Off the heat, carefully blend the sauce with a stick blender until smooth.
- In a small saucepan, add the vegetable oil, orange juice and orange slices. Cook at a low simmer for 10 minutes. Remove from the heat and allow to cool. Once cooled strain out the oranges.
- Saute the bacon in a small skillet with 1/4 water until crispy and the fat is rendered. Transfer the bacon to a food processor and pulse to a powder.
- Toss the shrimp in panko and grill until crispy and cooked through.
- Serve the shrimp drizzled with BBQ sauce and orange oil and sprinkled with bacon.
BBQ RANCH SALAD
High in protein and low in fat, this scrumptious salad has become one of my husband's and my favorite, simple and quick meals. -Kim Pohlman, Coldwater, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chicken, kidney beans, tomato, corn and onion. Combine ranch dressing and barbecue sauce; pour over salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad.
Nutrition Facts : Calories 259 calories, Fat 3g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 612mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein.
GRILLED SHRIMP WITH "RANCHOVY" SALAD
Provided by Michael Symon : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill or grill pan over medium-high heat.
- In a medium mixing bowl, whisk together the sour cream, mayonnaise, buttermilk, lemon juice, garlic, anchovies, herbs and scallions. Season with salt and pepper and set aside.
- Drizzle the bread slices with olive oil and season with salt and pepper. Grill until charred on both sides, about 45 seconds per side. Remove to a cutting board and cut into large croutons. Set aside.
- Season the shrimp with salt and pepper and drizzle with olive oil. Grill until charred on both sides and cooked through, about 2 minutes per side.
- In the meantime, add the romaine to a large mixing bowl. Drizzle with some of the dressing. Grate in some Parmesan, to taste, add the grilled bread croutons and toss.
- Pour onto a platter and grate more Parmesan over the top. Crack fresh pepper over the top and add the grilled shrimp. Serve.
SUMMER GRILLED SHRIMP SALAD
I love to make main-dish salads in the summertime and serve them with some crusty bread and a nice glass of wine! This one is one of my favorites, featuring sweet and smoky grilled shrimp and a cilantro vinaigrette.
Provided by Kim's Cooking Now
Time 35m
Yield 2
Number Of Ingredients 16
Steps:
- Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
- Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
- Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
- Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 746.3 calories, Carbohydrate 48.5 g, Cholesterol 255.4 mg, Fat 51.7 g, Fiber 11.2 g, Protein 33.2 g, SaturatedFat 7.5 g, Sodium 931.8 mg, Sugar 23.7 g
BBQ RANCH SALAD
I found this in a Hidden Valley Ranch ad and uses their new BBQ Ranch dressing. Sounds delicious. Prep times does not include time necessary to chill chicken and assumes chicken is already cooked. (A great time to try that ready-cooked chicken breast or use up some leftovers).
Provided by SharleneW
Categories Chicken
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, gently combine all ingredients except lettuce and bell pepper.
- Chill thoroughly.
- Serve chilled bean and chicken mixture scattered over lettuce pieces and garnish with diced red bell pepper.
Nutrition Facts : Calories 389.5, Fat 13.9, SaturatedFat 2.7, Cholesterol 56.6, Sodium 235.2, Carbohydrate 40.8, Fiber 10.8, Sugar 6, Protein 28.5
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