30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Cheesecake Factory BBQ Ranch Chicken Salad
A premium version of the salad, featuring high-quality ingredients and a refined presentation.
Total Time
90
Yield
4
Calories
900 cal
Difficulty
Medium
Cuisine
American
(0 reviews)
What You'll Need
Equipment:
Baking sheet, Oven, Large bowl, Small saucepan, Whisk, Knife, Cutting board •
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Instructions
Preheat oven to 375°F (190°C).
In a bowl, toss Chicken with Avocado oil, Alderwood smoked paprika, Granulated garlic, Onion powder, Sea salt, and Freshly ground black pepper.
Bake chicken for 20-25 minutes, or until cooked through.
While chicken is baking, prepare the BBQ Sauce by combining Heirloom tomato ketchup, Raw apple cider vinegar, Dark brown sugar, Blackstrap molasses, Worcestershire sauce, and Chipotle powder in a small saucepan. Simmer for 15 minutes, stirring occasionally.
Prepare the Artisanal Ranch Dressing by whisking together Avocado oil mayonnaise, Crème fraîche, Buttermilk, Fresh chives, Fresh dill, Garlic powder, Onion powder, Sea salt, and Freshly ground black pepper in a bowl.
Once chicken is cooked, let it cool slightly and dice or slice it.
Toss the diced chicken with the BBQ Sauce.
In a large bowl, combine Organic baby spinach and arugula blend, Grape tomatoes, and Pickled red onions.
Add the BBQ Ranch Chicken to the salad.
Drizzle with Artisanal Ranch dressing and top with Smoked Gouda, Candied pecans, and Applewood smoked bacon.
