Rodeo Ranch Chicken Salad Recipes

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SIMPLY DELICIOUS RANCH CHICKEN SALAD

Ranchy goodness mixed with chicken, cucumber and red onion. An instant favorite of anyone who tries it. Serve on whole wheat tortillas with baby spinach and diced tomatoes or eat it by itself.

Provided by My Hot Southern Mess

Categories     Salad

Time 25m

Yield 8

Number Of Ingredients 6



Simply Delicious Ranch Chicken Salad image

Steps:

  • Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
  • Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 3.4 g, Cholesterol 37.4 mg, Fat 16.8 g, Fiber 0.4 g, Protein 11.7 g, SaturatedFat 2.7 g, Sodium 312.1 mg, Sugar 2 g

1 pound skinless, boneless chicken breast halves
½ large red onion, chopped
1 cucumber - peeled, seeded, and diced
2 cloves garlic, minced
1 cup ranch dressing
1 pinch ground black pepper to taste

RANCH CHICKEN SALAD SANDWICHES

Tender chopped chicken and crunchy celery and red pepper are given a creamy coating of ranch dressing and sour cream in this recipe from Bobbie Scroggie of Scott Depot, West Virginia.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12



Ranch Chicken Salad Sandwiches image

Steps:

  • In a small bowl, combine the mayonnaise, ranch dressing, sour cream, lemon juice and pepper. Stir in the chicken, celery, red pepper and onion until combined. Spoon 1/3 cup onto each bun bottom; top with lettuce and tomato. Replace bun tops.

Nutrition Facts : Calories 257 calories, Fat 7g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 456mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

1/4 cup reduced-fat mayonnaise
3 tablespoons fat-free ranch salad dressing
3 tablespoons fat-free sour cream
1 tablespoon lemon juice
1/8 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup thinly sliced celery
2 tablespoons diced sweet red pepper
1 tablespoon chopped green onion
6 hamburger buns, split
6 lettuce leaves
6 slices tomato

RODEO RANCH CHICKEN SALAD

Tossed with mixed greens and tomatoes, and drizzled with a blend of ranch dressing and BBQ sauce, this chicken salad looks as wonderful as it tastes.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 8



Rodeo Ranch Chicken Salad image

Steps:

  • Toss salad greens with chicken and vegetables in large bowl.
  • Add dressing and barbecue sauce; mix lightly.
  • Top with cheese.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 45 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g

1 pkg. (10 oz.) torn mixed salad greens
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
1 large tomato, cut into wedges
2 stalks celery, chopped
4 green onions, sliced
1/3 cup KRAFT Classic Ranch Dressing
2 Tbsp. KRAFT Original Barbecue Sauce
1/2 cup KRAFT Shredded Mozzarella Cheese

BARBECUE RANCH CHICKEN SALAD

Delicious salad with a southwestern flair! One of my favorites! Just make sure the red onion you use isn't a strong one. Cooking time is refrigeration time.

Provided by ChipotleChick

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9



Barbecue Ranch Chicken Salad image

Steps:

  • Mix all of the salad ingredients in a large bowl. Whisk dressing ingredients together in a small bowl, and pour over the salad. Toss to coat, and chill 1 hour before serving. You can serve this over some shredded lettuce, if desired.

2 boneless skinless chicken breasts, shredded
4 celery ribs, washed and sliced thin
1 large bell pepper, seeded and sliced into short sticks
1/2 red onion, chopped fine
1 (14 ounce) can corn kernels, drained
1 (14 ounce) can black beans, rinsed and drained
1/3 cup of your favorite prepared barbecue sauce (I like Jack Daniel's)
1 1/2 tablespoons low-fat mayonnaise
1 1/2 tablespoons light sour cream

FAVORITE RANCH-TACO CHICKEN SALAD

Instructions are included for making this creamy chicken-taco salad a Halloween-ready buffet dish. But decorated or not, it's delicious!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 8



Favorite Ranch-Taco Chicken Salad image

Steps:

  • Cook and stir chicken in 1/4 cup salsa in large nonstick skillet on medium-high heat 4 min. or until chicken is done.
  • Toss chicken with salad greens and cheese in large bowl.
  • Add remaining salsa and dressing; mix lightly. Spoon onto 6 salad plates; top with remaining ingredients.

Nutrition Facts : Calories 380, Fat 25 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

1 lb. boneless skinless chicken breasts, cut into thin strips
1 cup TACO BELL® Thick & Chunky Salsa, divided
1 pkg. (16 oz.) torn salad greens
1 cup KRAFT Shredded Cheddar Cheese
3/4 cup KRAFT Classic Ranch Dressing
1/4 cup pitted black olives
6 cups tortilla chips (6 oz.)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

CHEF'S SALAD WITH GRILLED CHICKEN AND BLACK PEPPER RANCH

I thoroughly enjoyed eating this salad for dinner, but my favorite bites were the chunks of sharp Cheddar, lettuce, dressing, cucumber, and chicken. This is a classic ranch dressing ratio, so it hits your taste buds the way it should. The black pepper is not oppressive as it's balanced out by the tangy buttermilk and creamy mayo. Can't go wrong with this!

Provided by TheOtherJuliaGulia

Categories     BBQ & Grilled Chicken Salads

Time 1h10m

Yield 4

Number Of Ingredients 17



Chef's Salad with Grilled Chicken and Black Pepper Ranch image

Steps:

  • Preheat a gas grill to medium heat (400 to 450 degrees F, or 200 to 230 degrees C) or a grill pan over medium-high heat; oil the grates. Pat chicken dry and sprinkle evenly with 3/4 teaspoon salt.
  • Place chicken on the preheated grill and cook, turning occasionally, until a thermometer inserted into the thickest part registers 165 degrees F (74 degrees C), about 15 minutes. Transfer to a cutting board and let rest for 10 minutes before chopping.
  • While chicken rests, stir together buttermilk, mayonnaise, sour cream, chives, parsley, dill, black pepper, garlic, and remaining 1/4 teaspoon of the salt in a medium bowl.
  • Toss butter lettuce and iceberg in a large bowl or platter. Arrange chicken, cucumber, cheese, tomatoes, avocado, and eggs over lettuce. Drizzle 1/2 of the dressing. Serve with remaining dressing on the side.

Nutrition Facts : Calories 586.9 calories, Carbohydrate 13.1 g, Cholesterol 244.8 mg, Fat 38 g, Fiber 5.3 g, Protein 49.3 g, SaturatedFat 12.7 g, Sodium 890.3 mg, Sugar 2.9 g

1 ½ pounds skinless, boneless chicken breast halves
1 teaspoon kosher salt, divided
¼ cup whole buttermilk
¼ cup mayonnaise
¼ cup sour cream
1 ½ teaspoons chopped fresh chives
1 ½ teaspoons chopped fresh parsley
1 ½ teaspoons chopped fresh dill
1 ½ teaspoons ground black pepper
¼ teaspoon grated or minced garlic
5 ounces butter lettuce, torn
3 cups chopped iceberg lettuce
1 cup thinly sliced English cucumber
4 ounces sharp Cheddar cheese, cut into 1/2-inch cubes
1 pint cherry tomatoes, halved
1 medium avocado - peeled, pitted, and sliced
2 large hard-boiled eggs, peeled and quartered

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