BBQ Chicken Ranch Salad

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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