Louisiana Salad With Ranch Dressing Recipe by Irene-Guirao
Louisiana Salad with Ranch Dressing Cooking Instructions 30 min 1 Cut the red bell pepper into cubes and grate the carrot. Separate the lettuce leaves, wash them, and let them dry. 2 Cut the chicken breast into thick cubes and marinate with the whiskey, honey, and barbecue sauce. You can let it marinate overnight if you like. 3 Cook the bacon in a skillet until crispy. Remove and set aside. In the same skillet, brown the marinated chicken. Once browned, add some of the marinade and let it caramelize. 4 For the dressing, use store-bought mayonnaise or make your own. Mix it with the sour cream, a splash of lemon juice, the finely chopped green onion and its stem, garlic powder, and vinegar. Mix well and let it rest. 5 To serve, place the lettuce leaves on the bottom, then add the carrot, bell pepper, smoked bacon, and chicken. Top with ranch dressing to taste and a sprinkle of crispy fried onions. 1 Cut the red bell pepper into cubes and grate the carrot. Separate the lettuce leaves, wash them, and let them dry. 1 Cut the red bell pepper into cubes and grate the carrot. Separate the lettuce leaves, wash them, and let them dry. 2 Cut the chicken breast into thick cubes and marinate with the whiskey, honey, and barbecue sauce. You can let it marinate overnight if you like. 2 Cut the chicken breast into thick cubes and marinate with the whiskey, honey, and barbecue sauce. You can let it marinate overnight if you like. 3 Cook the bacon in a skillet until crispy. Remove and set aside. In the same skillet, brown the marinated chicken. Once browned, add some of the marinade and let it caramelize. 3 Cook the bacon in a skillet until crispy. Remove and set aside. In the same skillet, brown the marinated chicken. Once browned, add some of the marinade and let it caramelize. 4 For the dressing, use store-bought mayonnaise or make your own. Mix it with the sour cream, a splash of lemon juice, the finely chopped green onion and its stem, garlic powder, and vinegar. Mix well and let it rest. 4 For the dressing, use store-bought mayonnaise or make your own. Mix it with the sour cream, a splash of lemon juice, the finely chopped green onion and its stem, garlic powder, and vinegar. Mix well and let it rest. 5 To serve, place the lettuce leaves on the bottom, then add the carrot, bell pepper, smoked bacon, and chicken. Top with ranch dressing to taste and a sprinkle of crispy fried onions. 5 To serve, place the lettuce leaves on the bottom, then add the carrot, bell pepper, smoked bacon, and chicken. Top with ranch dressing to taste and a sprinkle of crispy fried onions. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Broccoli & Potato Gratin Dulce de Leche (boiling method) Ham and Pineapple Thin Pizza Stew Chicken with Potato and Leeks Roast Chicken in Oven Broccoli & Potato Gratin Dulce de Leche (boiling method) Ham and Pineapple Thin Pizza Stew Chicken with Potato and Leeks Roast Chicken in Oven Fluffy milky pancake Loaded Pizza fries Bhutta Pora Crispy varki puri recipe: Cooked Eggplant bharta with peas Chicken Tikka Pizza 🍕🍕 Fruity salsa Home-baked vanilla cake Stir Fry Bakchoy with Mushroom Cupcakes Fluffy milky pancake Loaded Pizza fries Bhutta Pora Crispy varki puri recipe: Cooked Eggplant bharta with peas Chicken Tikka Pizza 🍕🍕 Fruity salsa Home-baked vanilla cake Stir Fry Bakchoy with Mushroom Cupcakes