It’s the king of all dressings… RANCH 🙌 Katie Lee Biegel shared her homemade version in Food Network Kitchen! Get the recipe👇 BBQ Chicken Ranch Salad Recipe Courtesy of Katie Lee Biegel Level: Intermediate Total: 1 hr 45 min (plus pickling time) Active: 45 min Yield: 4 to 6 servings Ingredients 1 medium sweet potato, peeled and diced small 1 tablespoon extra-virgin olive oil Kosher salt and freshly cracked black pepper 1 small rotisserie chicken, skin removed, meat shredded 1/2 cup BBQ Sauce, recipe follows, or store-bought 1 head romaine lettuce, chopped One 15-ounce can black beans, drained and rinsed 1 cup cherry tomatoes, halved 1 firm ripe avocado, peeled and diced 1/2 cup Ryan’s Pickled Onions, recipe follows 1/4 cup fried onions Ranch Dressing, recipe follows, or store-bought BBQ Sauce: 1 tablespoon olive oil 1 cup minced yellow onion 2 cups ketchup 3/4 cup low-sodium chicken broth 1/4 cup apple cider vinegar 1/4 cup dark brown sugar 1/4 cup molasses 1 tablespoon Worcestershire sauce 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon smoked paprika 1/8 teaspoon cayenne pepper 1 teaspoon dry mustard 1 teaspoon ground cumin 1 teaspoon ground coriander Ryan’s Pickled Onions: 1 red onion, thinly sliced 1 cup water 1/4 cup white vinegar 1/4 cup apple cider 2 tablespoons sugar 2 teaspoons kosher salt 1 tablespoon peppercorns Ranch Dressing: 1 cup mayonnaise 1/2 cup buttermilk 2 tablespoons minced chives 2 tablespoons minced flat-leaf parsley 1/4 teaspoon garlic powder 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Directions Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside. Coat the sweet potato in the olive oil, 1 teaspoon salt and some black pepper. Spread in an even layer on the baking sheet. Bake until golden brown and softened, 15 to 18 minutes. Set aside to cool. In a medium bowl, combine the chicken with BBQ Sauce to taste. Toss to coat and set aside. To a large bowl, add the romaine. Add the sweet potatoes, black beans, cherry tomatoes and avocado. Season with salt and black pepper. Add the BBQ chicken, pickled onions and fried onions. Drizzle with some Ranch Dressing, saving the rest to serve on the side. Season with some more black pepper over the top. BBQ Sauce: Yield: 2 cups Heat the oil in a medium saucepan over medium heat. Sauté the onions until translucent, 7 to 8 minutes. Stir in the ketchup, broth, vinegar, sugar, molasses, Worcestershire, chili powder, garlic powder, smoked paprika, cayenne, mustard, cumin and coriander. Bring to a low boil, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes. Ryan’s Pickled Onions: Yield: 2 cups Place the onions in a jar. Whisk the water, vinegar and cider with the sugar and salt until dissolved. Add the peppercorns. Pour over the onions and refrigerate for at least an hour before using. Keeps for about 2 weeks. Ranch Dressing: Yield: 1 1/4 cups In a small bowl, combine the mayonnaise, buttermilk, chives, parsley, garlic powder, salt and pepper. Refrigerate for up to 1 week. Cook’s Note For Ryan’s Pickled Onions, you can also boil the liquid mixture then pour over the onions if you want them to have a little less “bite.” BBQ Sauce recipe courtesy of Katie Lee Biegel, Adapted from “The Comfort Table: Recipes for Everyday Occasions,” Abrams, 2009