Ingredients

  • 2 lbs romaine lettuce, shredded
  • 1 lb Fully Cooked & Smoked Pulled Chicken, heated
  • 6 oz avocado, diced
  • 3 oz corn pico de gallo
  • 5 hard-cooked eggs, cut in half lengthwise
  • 10 oz pepper Jack cheese, shredded
  • 10 Bacon Strips, cooked and diced
  • 16 oz BBQ Ranch Dressing (recipe follows)

BBQ Ranch Dressing:

  • 32 fl oz mayonnaise
  • 8 fl oz buttermilk
  • 4 fl oz BBQ Sauce
  • 1 tsp dried sage
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 pinch oregano
  • 1 bunch cilantro, chopped
  • Salt and pepper, to taste

Details

Product:

Bacon, Pulled Chicken

Meal Course:

Dinner, Lunch

Dish Type:

Entrée, Soup/Salad

Preparation

  1. Divide lettuce among bowls or platters.
  2. Arrange pulled chicken, avocado, corn pico de gallo, and eggs on lettuce.
  3. Place dressing in a separate to-go container for the salad.
  4. Top with cheese and bacon.

BBQ Ranch Dressing:

  1. Combine all in blender, and blend until smooth.