Chopped Salad with Barbecue Ranch Dressing

Chopped Salad with Barbecue Ranch Dressing

Oh my gosh! I could eat this salad every day! The combination of the fresh, crunchy lettuce, the salty bacon pieces and the slightly sweet BBQ Ranch Dressing is something that words just cannot accurately describe!! I am forever indebted to Ree Drummond (aka: “The Pioneer Woman”) for sharing the original recipe of this awesome salad (“Cowboy Chopped Salad”), which I have made a few minor adjustments to to make it allergy-friendly and GF for my family 🙂 Enjoy!!!

The Bacon:

  • 12-15 Slices Thick or Regular Bacon (Cooked and chopped into bite-size pieces)

The Barbecue Ranch Dressing:

  • 1 Cup Mayonnaise (I use Hellmann’s)
  • 1/2 Cup Lite or Regular Sour Cream (I use Daisy Lite Sour Cream)
  • 1/4 Cup Barbecue Sauce (I use Sweet Baby Ray’s )
  • 3 Tbsp Dried Parsley
  • 1/2 tsp Garlic, chopped
  • 1 pinch Kosher Salt (to taste)
  • 1 pinch Ground Black Pepper (to taste)
  • 1/2 – 3/4 Cup Buttermilk (I make my own by pouring 1 Tbsp White Vinegar into a 1 Cup measuring cup and adding enough Whole Milk to fill the rest; gently stir and let rest for 5 minutes.)

The Salad:

  • 1 Large Head of Lettuce (I use Romaine Lettuce, but Iceburg, Green or Red Leaf Lettuce, etc. is great, too)
  • 1 Cup Grape Tomatoes (halved)
  • 1-2 Chopped Green Onions/Scallions (I use both the green and white parts)
  • 3 Cups Shredded Cheddar Cheese
  • Pico de Gallo (Topping; I use store-bought once my garden has gone dormant)
  1. While the bacon is cooking, begin making the BBQ Ranch Dressing.

The BBQ Ranch Dressing:

  1. In a medium-size bowl, whisk together all of the dressing ingredients, except for the Buttermilk.
  2. Once all of the ingredients are thoroughly combined, add the Buttermilk 1/4 cup at a time until desired consistency is reached. Reserve any leftover Buttermilk in the refrigerator to add to the dressing later, as it will thicken over time.
  3. Cover and refrigerate the dressing until ready to use.

The Salad:

  1. In a very large bowl, place all of the salad ingredients, except for the Pico de Gallo, and gently toss to mix (reserve some of the Cheese and Onions for toppings).

Putting it All Together:

  1. To serve the salad, you can set up a station with the large salad bowl as center stage with the Bacon served in a side bowl (for non-bacon-eaters), as well as the Pico de Gallo and any other toppings that you want to serve separately. You can also serve the BBQ Ranch Dressing separately or sparingly toss on the salad, so individuals can add more if desired 😉
Dinner, Lunch, Main Dish, Salads, Side Dish, Snacks



Corn & Tomato Salsa

Corn & Tomato Salsa

Are you wondering what to do with the 2,387 tomatoes in your garden?!? 😉 Well, here is a wonderful fresh Salsa that’s quick and easy and oh, so fresh and healthy!!! I serve it over Salmon, Chicken, Baked Potatoes and Fresh Green Leaf Lettuce…the possibilities are endless! Enjoy 🙂

  • 1 – 1 1/2 Cup Fresh Tomatoes (Cut into bite-size pieces; )
  • 1 – 1 1/2 Cup Fresh Corn (Cut off of the cob; can use canned corn, if desired)
  • 1 Large Avocado (Cut into bite-size pieces)
  • 1 Large Lime (Juice and Zest)
  • Table Salt (to taste)
  • Ground Black Pepper (to taste)
  • Chile Powder (to taste)
  • 1 Small Vidalia Onion ((optional) chopped)
  1. Add all of the chopped ingredients to a large mixing bowl and gently toss with the Lime Juice and seasonings to taste. If not serving immediately, wait to cut up the Avocado right before serving so it doesn’t brown. Cover tightly with plastic and refrigerate until ready to serve.
  2. So yummy over Salmon!
Appetizers, Hors d’Oeuvres, Lunch, Salads, Side Dish, Snacks



Fresh Avocado Salsa

Fresh Avocado Salsa

This Avocado Salsa is amazing! It’s so fresh, healthy, easy to make and it pairs well with just about any meal…fish, turkey, chicken, pork, beef, potatoes, etc. It is SO yummy on top of Salmon, Turkey Burgers and Baked Potatoes! The possibilities are endless!!! Enjoy 🙂

  • 1 Large Avocado (Peeled, Pitted and cut into bite-size pieces)
  • 1 Green Onion (Chopped; use both green and white parts)
  • 1/2 Cup Tomatoes (Cut into bite-size pieces; I use Red, Orange and Yellow Cherry tomatoes, cut in half or into quarters)
  • 1 Large Lemon (Use Zest and Juice)
  1. In a medium bowl, gently combine all of the ingredients until well mixed. Refrigerate until ready to serve.
  2. Serve on top of your favorite meat or veggie. It is wonderful with Salmon, Turkey Burgers and Baked Potatoes!

Note: This recipe was inspired by a Keto-Friendly recipe that one of my daughters found…Thank you to Amy Ramos for sharing the original recipe for this yummy Salmon and Avocado dish!!! We are forever indebted to you 🙂

Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Salads, Side Dish



Copycat Chipotle Chicken (Baked)

Copycat Chipotle Chicken (Baked)

I think my husband and children would eat this meal every day of their lives if I didn’t put my foot down and insist on some variety 😉 This recipe truly is delicious!!! And, it’s so easy to prepare…I always make 2 batches at a time, so we are sure to have enough for a couple of meals 🙂 Enjoy!

  • 4 Boneless, Skinless Chicken Breasts (Rinsed and dried)
  • 1/4 Cup Water
  • 1/4 Cup Distilled White Vinegar
  • 4 Tbsps Canola Oil
  • 2 teaspoons Minced Garlic
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Chili Powder
  • 1/2 teaspoon Ground Black Pepper

Ingredients for Chipotle Chicken Bowl

  • 2 Cups Cooked Rice
  • 2-4 Cups Shredded or Chopped Lettuce
  • 4 Breasts Chopped Chipotle Chicken ((from the above recipe))
  • 1-2 Cups Shredded Cheese (any flavor you desire)
  • 1 Cup Pico de Gallo (I buy this pre-made in the produce section)
  • 1-2 Medium Chopped Tomatoes
  • 1-2 Avocados (Smushed)
  • Sour Cream (I use the Lite version)
  • 1-2 Green Onions (chopped)
  • Copycat Chipotle Honey Vinaigrette Dressing (*recipe in the “Sides & Salads” of the “All Recipes” section on my website)
  1. Gather the ingredients.
  2. Place the rinsed and dried Chicken into a Large Ziploc Baggie. Set aside.
  3. In a medium-sized bowl, combine the rest of the ingredients and whisk well.
  4. Pour the marinade over the Chicken in the baggie and seal securely, being sure to press air out of the bag. Squish the chicken around in the baggie to coat evenly.
  5. Place the sealed baggie with the marinating chicken in the baking dish that you will be using later. Refrigerate for at least 4 hours.
  6. When ready to bake, preheat oven to 400 degrees and place one of the racks in the center position.
  7. Meanwhile, remove the chicken from the marinade and place into the baking dish. Cover with foil.
  8. Bake for 20 minutes on the center rack. Remove foil and bake for another 5-7 minutes, or until inside temperature of chicken registers 165 degrees or no longer pink inside.
  9. Remove cooked chicken from oven and cut into bite-sized pieces.
  10. To make a Chipotle Chicken Bowl, layer Rice, Lettuce, Chicken, Cheese, Pico de Gallo, Guacamole (or just smushed Avocados), Chopped Tomatoes, Sour Cream and, of course, the Chipotle Honey Vinaigrette Dressing!
Dinner, Lunch, Main Dish, Salads
American, Mexican



Copycat Chipotle Honey Vinaigrette Salad Dressing

Copycat Chipotle Honey Vinaigrette Salad Dressing

Chipotle’s Honey Vinaigrette Salad Dressing is my husband’s all-time FAVORITE dressing/dip! But, now that we no longer live near a Chipotle restaurant, I decided to make it myself 😉 My husband stated that he likes it even better than Chipotle’s, because he can really taste the Honey! He uses it as a salad dressing, dip, sauce, potato topping, etc. I hope you enjoy it as much as he does 🙂

  • 2-3 Small Chipotle Peppers in Adobo Sauce
  • 3/8 Cup Vinegar (I use White Wine Vinegar for its milder taste, but you can use Red, Apple Cider, Balsamic or Rice Wine Vinegar)
  • 3/4 Cup Canola Oil
  • 1 tsp minced garlic (I use the Minced Garlic in a jar)
  • 3 heaping Tbsp Honey (I use 100% Pure Honey)
  • 1 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Dried Oregano
  1. Gather all the ingredients.
  2. Using a blender or food processor, dump all of the ingredients into the blender/food processor and puree until smooth.
  3. Pour dressing into desired container and serve. Refrigerate any leftovers. Enjoy 🙂
Appetizers, Dinner, Hors d’Oeuvres, Lunch, Main Dish, Salads
American, Mexican



Chicken Taco Salad

Chicken Taco Salad

Another delicious meal inspired by The Pioneer Woman (aka: Ree Drummond)!! This yummy salad immediately went to the top of my “Favorites” list 🙂 Made with Homemade Ranch Dressing (see link to recipe in notes below) and fresh Avocados turn an ordinary Taco Salad into a culinary dream!!! This one rates 5 stars in our household 🙂

The Chicken Ingredients:

  • 3-4 Breasts Boneless, Skinless Chicken Breasts (Cut into bite-size pieces)
  • 2-3 Tbsp Taco Seasoning (Regular or Reduced Sodium)
  • 1/4 Cup Canola Oil
  • 2 Tbsp Salted Butter

The Dressing Ingredients:

  • 3/4 – 1 Cup Homemade Ranch (or Store-Bought (see link in Recipe Notes for recipe))
  • 1/4 Cup Salsa (Mild, Medium or Spicy)

Salad Ingredients:

  • 2 – 15.25 oz. Cans Yellow or White Corn (drained)
  • 1-2 Bunches Lettuce (Chopped into bite-size pieces)
  • 2-3 Roma Tomatoes (Diced)
  • 1 Cup Monterey Jack Cheese (Shredded; or any other cheese that you prefer)
  • 1-2 Medium Avocados (cut into bite-size pieces)
  • 1-2 Sliced Green Onions
  • Crushed Tortilla Chips (optional)

For the Chicken & Dressing

  1. In a small/medium bowl, mix the Ranch Dressing and Salsa together until well-blended. Place in refrigerator while preparing the rest of the salad.
  2. Next, in a large skillet, heat the Oil and Butter on medium-low to medium until good and hot (the surface will begin to ripple when ready).
  3. Add the bite-size Chicken pieces and the Taco Seasoning to the skillet and stir to evenly coat the chicken.
  4. Continue cooking chicken for about 5 minutes, stirring often, until all of the pieces are cooked thoroughly.
  5. Using a slotted spoon, remove the chicken pieces to a large bowl, leaving drippings in the skillet. Set chicken aside.

For the Salad:

  1. Pour the drained Corn into the leftover chicken drippings in the skillet and heat over Low. Be certain to scrape the bottom of the skillet to incorporate all of the Chicken, Oil/Butter and Taco seasonings with the Corn.
  2. Once thoroughly heated and seasoned, scrape all of the Corn and drippings into a bowl for serving.
  3. I set up a serving station with all of the prepared Veggies, Chicken, Dressing, Cheese and Crushed Tortilla Chips placed in separate bowls.
  4. Now, let the crowd gather and prepare their Chicken Taco Salads as they wish! Enjoy 🙂

Homemade Ranch Dressing/Dip Recipe

Lunch, Main Dish, Salads
Mexican