Texas Kickin Ranch Salad Food

TEXAS RANCH POTATO SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add whole potatoes, and cook until tender, 15 to 20 minutes. Drain, run under cold water to cool, and chop into 1 inch cubes. Transfer to a large serving bowl, and refrigerate until completely chilled, about 2 hours.
• In a small bowl, stir together the ranch dressing mix, mayonnaise and green onion. Cover, and refrigerate for about 2 hours to blend flavors.
• Wrap bacon in paper towels and place on a plate. Cook in the microwave until crisp, about 15 minutes depending on the power of your microwave. Cool.
• Stir the mayonnaise mixture into the bowl of potatoes. Crumble bacon into the bowl, and stir to distribute. Serve.

KICKIN' TEXAS SALAD

Steps:

• In a large serving bowl combine the chopped egg, onion, peppers, tomato, beans, and any other "optional" ingredients you may have chosen.
• Stir together well and chill in fridge to let flavors hang-out for a while. (The 30 minute cook time is chill time.).
• About 15 minutes or so before serving add the Chili Cheese Fritos, cheese, and catalina dressing.
• Toss to coat everything well.

KICKIN' ASIAN CHICKEN SALAD

Steps:

• Preheat oven to 400°.
• Place first 8 ingredients in a blender; process until smooth.
• Set aside.
• Leave root and 1 inch of stem on beets; scrub with a brush.
• Place beets and sweet potato in a shallow baking dish.
• Bake at 400° for 45 minutes.
• Add mushrooms, and bake an additional 15 minutes.
• Cool to touch.
• Peel beets and potato; cut into 1/2 inch cubes.
• Thinly slice mushrooms.
• Combine beets, potato, mushrooms, greens, and chicken.
• Drizzle dressing over salad; toss well.
• Serve immediately.

TEXAS KICKIN' RANCH SALAD

Steps:

• Thaw Corn and drain off any excess liquid - add to a LARGE bowl. Rinse and drain Black Beans and add to the corn.
• Add 1 Cup of fresh Pico De Gallo*, but make sure you drain off excess liquid from the Pico. (Add to beans and corn) Add all of the Cheese to the bowl.
• Mix Hot Sauce with the Ranch Dressing. I like a sweeter hot sauce so mine is not super hot, so taste the dressing after you've added some and decide whether you would like more or not. Combine the dressing with the veggie mixture. Also you can use less than 1/2 Cup dressing. It says 1/4 to 1/2 depending on your taste. NEXT add 2 Cups cheese to the mixture.
• DO NOT ADD Chili Cheese Corn Chips until ready to serve. It is best to chill this salad for awhile in the refrigerator, but not totally necessary. When ready to serve. Combine 3/4 of the Chili Cheese corn chips in with the salad, crunching them up a bit as you go. Top with the remaining corn chips and serve!
• *Pico De Gallo is also called salsa fresca. It is a fresh, uncooked condiment made from chopped tomato, white onion, and chilis (typically jalapeños). Other ingredients may also be added, such as lime juice and/or apple cider vinegar, fresh cilantro. So if you can't find this in your local store already prepared in the produce section, you can make your own. Note* This is not the same as salsa. For this Texas Ranch Salad recipe, 1/3 Cup chopped onion, 1/2 Cup chopped Tomato, ¼ Cup chopped pepper and a 1/2 Tbsp cilantro and ½ TBSP lime juice would work. You could also leave out cilantro and lime.
• Additions: If you aren't trying to please a bunch of picky eaters, you could add a variety of peppers (red, gold, green) maybe some black olives. And, I suppose you could omit the Pico De Gallo and just use chopped tomatoes and some green or red onions, but The prepared Pico really gives this dish it's original flavor, along with the chili cheese chips.

KICKIN' CHICKEN SALAD WITH BBQ RANCH DRESSING

Steps:

• Mix Cajun spices and black pepper in small bowl. Reserve half of the mixture for the onions. Season chicken thighs with 1/2 of spice mixture and refrigerate 2 hours.
• Light grill using Kingsford briquets. When coals turn to a white ash, add a handful of pre-soaked Kingsford Hickory Chips. Brush grill grate with oil or coat with nonstick spray.
• Place chicken on grill over indirect heat, covered for 25 - 30 minutes, or until temperature reaches 175 degrees F - 180 degrees F.
• Rub reserved spice mixture on both sides of onion rings and place on grill with chicken for the last 15 - 20 minutes, until tender but still crispy.
• Remove chicken and onions from grill. Discard chicken skin and remove meat from bone, leaving it in large pieces. Set aside.
• In a large bowl, mix lettuce, tomatoes, carrots, olives and cheese. Top with chicken and onion rings. Drizzle with BBQ sauce and ranch dressing and line potato chips around outside of bowl.
• Serve immediately.