BLT Chicken Salad with Homemade Ranch

This salad is a meal! And the homemade ranch can't be beat.

1 big head of Romaine lettuce - torn into bite size pieces
1 3 to 4 Lb store bought, cooked, rotisserie chicken - meat removed from the bones and diced.
1 Lb bacon - cooked and crumbled
1 12oz package of grape or cherry tomatoes - washed and cut in half
2 Ripe avocados - pitted and diced
1/2 Cup Parmesan cheese - shredded
Croutons - if desired
Homemade Ranch dressing - Recipe to follow
Salt + fresh ground pepper to taste

*Arrange lettuce on a large platter. Top with chicken, bacon, tomatoes, avocado, Parmesan and croutons (if desired). Top with homemade Ranch. Season to taste with salt & pepper.

Seriously Good Homemade Ranch dressing:
1-1/4 Cups buttermilk
1 Cup Mayonnaise
1 Tbsp apple cider vinegar
1 Tbsp California style onion powder
1/2 Tsp salt
1/2 Tsp freshly ground black pepper
Whisk together and refrigerate one half hour before serving.

Serves 4-5

Asparagus Saute

1 Lb asparagus - tough ends removed, cut into 1 inch lengths
1 Tbsp extra virgin olive oil
1 Tbsp butter
1/8 Tsp crushed red pepper flakes
Salt & fresh ground pepper to taste

*In a heavy saute pan, over medium low heat; add olive oil and butter. Once the butter is melted add asparagus and saute for 3 minutes. Add red pepper flakes and saute for about 3 minutes more. Until asparagus is just tender and bright green. Remove from heat and add salt and pepper to taste.

~Note: If you crumble a bit of Feta cheese over this it is even better!
Serves 4

Hawaiian Style Chicken

3 Lbs boneless skinless chicken breasts or thighs, or a combination of both. Cut in about 2" chunks.
3 Tbsp all purpose flour
1 Tsp salt
1/4 Tsp fresh ground black pepper
4 Tbsp canola oil or vegetable oil
1 Onion sliced in half then in thin strips
2 Green bell peppers thinly sliced
2 Tsp peeled and grated ginger root
1/4 Tsp crushed red pepper flakes (or more if you like it spicy like I do)
2 - 8 oz cans of pineapple chunks and their juice
4 Tsp soy sauce
4 Tsp brown sugar
4 Tsp cornstarch
1/4 to 2 cups room temperature or cold chicken stock
6 prepared servings of Jasmine rice

* Preheat oven to 350 degrees. In a gallon Ziploc bag, place flour, salt and pepper. Add cut up chicken, close bag and shake to coat. In a very large skillet heat oil over medium heat. Cook the chicken in oil until browned on all sides. Lightly spray a 9"-13" baking dish with cooking spray. Remove chicken from skillet and arrange in the bottom of prepared baking dish. Cover with foil and bake for 40 minutes.

While chicken is baking, make the sauce. Using the same skillet and oil from the browned chicken, saute green pepper and onions for about 6 minutes, until soft. Add the ginger, red pepper flakes, pineapple with juice, soy sauce, and brown sugar. Stir to combine. Blend the cornstarch and 1/4 cup chicken stock together and add to the pepper and onion mixture. Stir to combine. Remove from heat. Take chicken from oven and pour the sauce over. Return to oven and bake for about 10-15 minutes more. Until chicken is tender and sauce is thickened.

~Note: If sauce seems too thick, you can thin it out with additional stock.

Serve over rice

Serves 6