BBQ Ranch Chicken Salad

There are so many wonderful things I have to say about this salad, that I barely know where to start. This is the very first recipe I tried ripping off from a restaurant. My husband loved a particular island grill fast casual place and would make me go there constantly. I didn't really love anything on their menu particularly until I found this delicious BBQ Chicken Salad. I craved it constantly and spent a hefty portion of my meal budget on it weekly. I decided I could make it for much less at home, so this recipe was born. It took a little tweaking, but it is amazing. This is the type of salad where I want to lick the bowl when I'm done. Its hearty, tangy, full of goodness. Even my 2 year old gobbles it up, and you will too.

Salad Ingredients:

1 head green leaf lettuce, washed dried and chopped

1 avacado, sliced into cubes

1 chicken breast, grilled and cubed, cooled 

1 can corn, drained and rinsed

1 can black beans, drained and rinsed

1/2 cup tortilla chips, crumbled

1/2 cup cheddar cheese, shredded

Dressing:

1/2 packet of hidden valley ranch dressing mix

1/2 cup mayonnaise

1/2 cup milk

3 tablespoons bbq sauce

2 tablespoons water 

Assemble your salad ingredients (lettuce, cheese, avocado, chicken, corn, beans, chips) in a large bowl. One quick tip is to use your salad spinner that you just cleaned the lettuce with, to also drain and rinse your beans and corn. Its a great way to wash all your ingredients while removing the excess moisture that can make a salad soggy. For your dressing, combine all your dressing ingredients in a mason jar or something similar with a lid. Stir it all together or shake it up until combined. Refrigerate dressing for at least 30 minutes. When you are ready to serve, add your dressing to your salad and mix until incorporated. This will serve approximately 4 people. 

I'm not kidding when I tell you that this is a salad that I crave. It has enough protein to keep you full and satisfied, the chips add a nice carb to keep us carb addicts happy too, and the dressing, well lets just say its a little bit of heaven. You will not regret making this for dinner. Enjoy!

Ranch burgers with hand cut sweet potato fries

Tonight I made ranch burgers. They were delicious. I am always so disappointed in home made burgers because they just don't live up to what you can get in restaurants. But this burger makes the cut when it comes to satisfaction at home. 

Mix 1 pound ground beef (I used 80% lean) with a packet of hidden valley ranch dressing mix. Form into 4 patties 

Grill on a George Forman grill until outside is properly browned. 

While the burger is cooking melt a small pat of butter in a skillet and toast the inside of your hamburger buns. 

As soon as your hamburgers are cooked, top with sharp cheddar cheese so it can melt while the meat is super hot. 

Add fresh tomatoes, arugula, and your toasted bun and you have an amazing burger. 

As far as the fries go, I had some fresh local sweet potatoes I wanted to use. Wash and peel your sweet potatoes. Cut width wise into skinny disks, then cut length wise into fries. Coat with a fair amount of olive oil, sea salt, and rosemary. Bake on a cookie sheet for 10 minutes at 450 then if they need a little added crispness, broil for an added 5 minutes. Enjoy!