Recipes // Salads // BBQ Chicken Summer Panzanella Salad with Wishbone Creamy Ranch Dressing

BBQ Chicken Summer Panzanella Salad with Wishbone Creamy Ranch Dressing

  • 2 cups Tyler's Ultimate BBQ sauce (recipe follows)
  • 2 boneless, skinless chicken breasts
  • 1/2 pound (8 ounces) prewashed mesclun salad mix
  • 1 head romaine lettuce, washed and rough chopped into 1 inch pieces
  • 5 cups of 1 inch square cut sourdough bread, for croutons
  • 1 tablespoon minced garlic
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 8-ounce container of fresh mozzarella bocconcini, drained
  • 1/2 cup pitted Kalamata olives
  • 1 cup yellow and red cherry tomatoes
  • 1 cup julienned roasted red peppers, jarred is fine
  • 10 fresh whole basil leaves, torn into shreds
  • 1/2 cup Wishbone creamy ranch dressing

Preheat BBQ grill to medium heat. Sprinkle the chicken breasts lightly with kosher salt and black pepper. Place on the grill and cook for 10 minutes. After 10 minutes flip the chicken over, turn the heat down to low, and baste with the BBQ sauce. Adding the sauce after the chicken has been cooking for 10 minutes will ensure that the BBQ sauce does not burn. Cook for 5 minutes then flip again, this time basting the other side of the chicken. Repeat this process until the chicken is cooked, about 20 minutes. Once cooked, remove from heat and let the chicken cool.

While the chicken is resting prepare the croutons. Preheat oven to 375 degrees. In a large mixing bowl combine the cubed bread along with the minced garlic, olive oil, salt and pepper. Toss to evenly coat then lay out on a parchment paper lined baking sheet. Bake for 15 minutes, or until the bread begins gets a nice golden brown toast to it. Remove from the oven and transfer to a large mixing bowl. Once the croutons are cool, add the mesclun mix, romaine, mozzarella cheese, red peppers, tomatoes, olives, basil and Wishbone Creamy Ranch salad dressing. Toss gently to coat, and transfer to a large serving platter. Take the cooled chicken, slice it thinly on an angle, and fan it over the top of the salad.

Recipe Courtesy of Tyler Florence

Serves 6-8

Ultimate BBQ Sauce
  • 1 bacon slice
  • 1 bunch fresh thyme
  • Extra-virgin olive oil
  • 1/2 onion
  • 2 garlic cloves
  • 2 cups ketchup
  • 1 cup peach preserves
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 2 tablespoons red or white wine vinegar
  • 1 tablespoon dry mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • Freshly ground black pepper

To make the BBQ sauce begin by wrapping the bacon around the thyme bunch and tie with kitchen twine so you have a nice bundle. Heat a 2-count of oil in a large saucepan over medium heat. Add the thyme bundle and cook slowly for 3-4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add all of the rest of the sauce ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors.

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