Description

This fresh, filling BBQ chicken salad is loaded with juicy grilled chicken, black beans, corn, cherry tomatoes, and crunchy tortilla chips. Topped with a simple BBQ ranch dressing, it’s quick to make and tastes better than any restaurant version!

Ingredients

Scale

For the Salad:

- 1 pound boneless skinless chicken breasts

- 6 cups romaine lettuce, chopped

- 1 cup black beans, drained and rinsed

- 1 cup corn kernels (fresh, frozen, or canned)

- 1 cup cherry tomatoes, halved

- ½ cup red onion, diced

- 1 cup shredded cheddar cheese

- 1 avocado, diced

- ½ cup BBQ sauce (your favorite brand)

- 1 cup tortilla strips or crushed tortilla chips

- Fresh cilantro for garnish

For the Dressing:

- ½ cup ranch dressing

- 2 tablespoons BBQ sauce

- 1 tablespoon lime juice

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Instructions

Step 1: Prepare and Grill Chicken

Season chicken breasts with salt and pepper. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest 5 minutes, then dice into bite-sized pieces.

Step 2: Toss Chicken with BBQ Sauce

Place diced grilled chicken in a bowl and toss with ½ cup BBQ sauce until evenly coated. The warm chicken absorbs the sauce beautifully creating maximum flavor.

Step 3: Prepare Salad Base

In large mixing bowl, combine chopped romaine, black beans, corn, cherry tomatoes, red onion, and shredded cheese. Toss gently to distribute ingredients evenly throughout.

Step 4: Make Dressing

In small bowl, whisk together ranch dressing, 2 tablespoons BBQ sauce, and lime juice until smooth. Taste and adjust seasoning as needed.

Step 5: Assemble and Serve

Top salad with BBQ chicken, diced avocado, and tortilla strips. Drizzle with BBQ ranch dressing and garnish with fresh cilantro. Serve immediately for best texture.

Notes

Chicken Shortcut: Use rotisserie chicken to save 20 minutes prep time – just shred and toss with BBQ sauce!

Prevent Soggy Salad: Keep dressing separate until ready to serve if meal prepping.

Extra Smoky Flavor: Add ½ teaspoon smoked paprika to chicken before grilling.

Crunch Factor: Add tortilla strips right before serving so they stay crispy.

Batch Cooking: Grill extra chicken breasts and freeze for quick future salads.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling
Cuisine: American

Nutrition

Calories: 485
Sugar: 8g
Sodium: Varies by ingredients
Fat: 15g
Saturated Fat: 2g
Trans Fat: 1g
Carbohydrates: 29g
Fiber: 6g
Protein: 17g
Cholesterol: 41mg