BBQ Ranch Chicken Salad

Dressing:

• 1 c. sour cream
• ¼ c. buttermilk
• 3 cloves of garlic, minced
• ¼ c. mayonnaise
• 3 tbsp. cider vinegar
• 1 tsp. Worcestershire sauce
• ⅛ c. fresh basil, chopped
• 2 tbsp. fresh parsley, chopped
• ⅛ c. fresh chives, chopped
• 1 tsp. sugar
• 1 tbsp. salt
• 2 tbsp. black pepper

Ingredients:

• 4 boneless, skinless chicken breasts
• ½ c. barbeque sauce
• 1 head of romaine lettuce, cut into strips
• 6 slices of bacon, cooked, drained and crumbled
• 1 pint grape tomato, seeded and halved
• ¼ c. Parmesan cheese, grated
• 3 oz. blue cheese, crumbled
• 1 ea. red onion, diced
• 2 large eggs, hard-boiled and chopped
• ¼ c. fresh chives, chopped

Whisk all dressing ingredients together in a bowl until well mixed. Set aside.

Grill chicken breasts over medium-high heat for about 10 minutes, flipping halfway through cooking time, until slightly charred on each side and cooked through (until meat thermometer inserted in center reaches 160º or juices run clear). Baste chicken with barbeque sauce during last couple of minutes on the grill. Transfer fully cooked chicken breasts to a cutting board and cool completely; cut into 1/2-inch cubes and coat with extra barbeque sauce.

To serve, spread romaine lettuce over bottom of a 6 to 8 quart glass bowl and top with an even layer of chicken cubes. Sprinkle bacon over chicken and layer with tomatoes, cheese, onion, eggs and chives; serve with buttermilk ranch dressing on the side.