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    Home » Salad Recipes

    BBQ Ranch Chicken Layer Salad

    BY: Ben Rayl PUBLISHED: 15 Jun, '17 UPDATED: 17 May, '21 Leave a Comment

    RecipePrintComments

    Layered salads are always a great way to impress at a potluck, BBQ, or family gathering. Traditionally they are served in a glass bowl, so you can see all the layers—but once a few people dig in, things can start to get a little messy.  I got this idea to try a layered salad in a cake pan from Melissa at ChinDeep—and what a great idea it is. It serves up beautifully, almost like a salad lasagna.

    Bbq ranch chicken salad in a cake pan!

    The creamy, zesty ranch and BBQ dressing is the perfect complement to the fresh veggies and chicken. This salad is super-flavorful, ridiculously easy to make and serve, and oh so delicious.

    Bbq ranch chicken salad in a cake pan!

    BBQ Ranch Chicken Layer Salad

    Layered salads are always a great way to impress at a potluck, BBQ, or family gathering. Traditionally they are served in a glass bowl, so you can see all the layers—but once a few people dig in, things can start to get a little messy.
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    Course: Appetizer, Salad
    Cuisine: American
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 6 servings
    Calories: 531kcal
    Author: Ben Rayl

    Ingredients
     

    • ½ cup ranch dressing
    • ½ cup BBQ sauce
    • 2 heads Romaine lettuce - washed and cut into 6" pieces
    • 3 cups chicken - cooked and cubed
    • 1 can black beans - drained and rinsed
    • 1 can corn - drained
    • 1 cup cherry tomatoes - halved
    • 1 red pepper - chopped
    • ½ cup pitted black olives - chopped
    • 2 cups shredded cheddar cheese

    Instructions

    • Whisk the BBQ sauce and ranch dressing together in a bowl and set aside.
    • In a 9 x 11" casserole dish, arrange half of the pieces of Romaine across the bottom, overlapping them slightly and making sure the entire bottom of the dish is covered.
    • Evenly sprinkle half of the chicken pieces on the lettuce, then add ½ of each remaining ingredient - the beans, corn, tomatoes, red pepper and olives. Spread half of the dressing on top, then sprinkle on half of the cheese.
    • Layer on the remaining lettuce and the second half of the remaining ingredients again, ending with the cheese.
    • Wrap tightly with plastic wrap and chill overnight in the fridge.
    • Cut into squares and serve cold.

    Nutrition

    Calories: 531kcal | Carbohydrates: 45g | Protein: 24g | Fat: 31g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 913mg | Potassium: 1069mg | Fiber: 11g | Sugar: 16g | Vitamin A: 19620IU | Vitamin C: 44mg | Calcium: 381mg | Iron: 4mg

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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