BBQ Chicken Salad Recipe

Introduction

This BBQ Chicken Salad is a flavorful and satisfying meal that combines tender, saucy chicken with fresh vegetables and crunchy tortilla chips. Perfect for a quick lunch or a light dinner, it brings together a delightful mix of textures and tangy flavors.

Ingredients

• 1 Tablespoon Cooking Oil (grapeseed or avocado oil recommended)
• 1 pound Chicken breast, boneless and skinless, thinly sliced or cubed
• 3/4 cup BBQ Sauce, plus more for topping (use your favorite)
• 2 hearts Romaine Lettuce, chopped
• 1 cup Corn kernels, fresh or frozen (defrost if frozen)
• 1 cup Black Beans, drained and rinsed (canned)
• 1 Avocado, chopped
• 1 Red Bell Pepper, diced
• 1 1/2 cup shredded Cheddar, Colby Jack, or Monterey Jack Cheese
• 3/4 cup Ranch Dressing
• 2 cups Crushed Tortilla Chips or seasoned tortilla strips

Instructions

1. Step 1: Heat a skillet over medium heat. Add the cooking oil, then the chicken. Sauté until the chicken is cooked through, about 5 to 7 minutes, seasoning with salt and pepper as it cooks.
2. Step 2: Stir in the BBQ sauce and simmer the chicken in the sauce for 1 to 3 minutes until evenly coated. Remove from heat and let the chicken cool slightly in a bowl.
3. Step 3: In a large bowl or individual bowls, combine the chopped romaine lettuce, corn, black beans, avocado, red bell pepper, and shredded cheese. Toss gently to mix.
4. Step 4: Pour about 1/2 cup of ranch dressing evenly over the salad.
5. Step 5: Arrange the cooked BBQ chicken on top of the salad.
6. Step 6: Drizzle an additional 1/4 cup of ranch dressing and a light drizzle of BBQ sauce over the salads if you prefer extra flavor and moisture.
7. Step 7: Sprinkle the crushed tortilla chips on top and serve immediately for the best crunch.

Tips & Variations

• Use grilled chicken instead of sautéed for a smokier flavor.
• Swap ranch dressing for a cilantro lime dressing for a fresh twist.
• Add sliced jalapeños or a pinch of chili powder to the chicken for extra heat.
• Substitute black beans with pinto beans or kidney beans if preferred.
• If making ahead, keep the tortilla chips separate until ready to serve to maintain their crunch.

Storage

Store leftover salad without the tortilla chips in an airtight container in the refrigerator for up to 2 days. Keep the chips in a separate container at room temperature. When ready to eat, add the chips and toss gently. Reheating is not recommended as the fresh ingredients and dressing are best served cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or rotisserie chicken for this salad?

Yes, pre-cooked or rotisserie chicken works well. Just toss it with BBQ sauce before adding to the salad to keep that smoky, tangy flavor.

Is this salad suitable for meal prep?

This salad can be prepped ahead by chopping the vegetables and cooking the chicken in advance. However, keep the dressing and tortilla chips separate until serving to prevent sogginess.

BBQ Chicken Salad Recipe

Print Recipe

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4.8 from 124 reviews

A flavorful BBQ Chicken Salad featuring tender sautéed chicken smothered in barbecue sauce, tossed with fresh romaine lettuce, corn, black beans, avocado, red bell pepper, shredded cheese, crunchy tortilla chips, and creamy ranch dressing for a delicious and hearty meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken

• 1 Tablespoon Cooking Oil (grapeseed or avocado oil preferred)
• 1 pound Chicken breast, boneless and skinless, thinly sliced or cubed
• 3/4 cup BBQ Sauce (your favorite)
• Salt and pepper, to taste

For the Salad

• 2 hearts Romaine Lettuce, chopped
• 1 cup Corn kernels, fresh or frozen (defrost first if using frozen)
• 1 cup Black Beans, drained and rinsed
• 1 Avocado, chopped
• 1 Red Bell Pepper, diced
• 1 1/2 cup shredded Cheddar, Colby Jack, or Monterey Jack Cheese

Dressings and Toppings

• 3/4 cup Ranch Dressing
• 2 cups Crushed Tortilla Chips or seasoned tortilla strips
• Additional BBQ Sauce and Ranch Dressing for topping (optional)

Instructions

1. Cook the Chicken: Heat a skillet over medium heat and add the cooking oil. Once hot, add the chicken pieces. Sauté the chicken, seasoning with salt and pepper, until just cooked through, about 5 to 7 minutes. Pour in the BBQ sauce and simmer for another 1 to 3 minutes until the chicken is evenly coated and heated through.
2. Cool the Chicken: Transfer the cooked BBQ chicken to a bowl and allow it to cool slightly to prevent wilting the salad ingredients.
3. Prepare the Salad Base: In a large bowl or individual serving bowls, combine the chopped romaine lettuce, corn kernels, drained black beans, chopped avocado, diced red bell pepper, and shredded cheese. Gently toss these ingredients to mix them evenly.
4. Add Ranch Dressing: Drizzle about 1/2 cup of ranch dressing evenly over the salad mixture for creaminess and flavor.
5. Top with Chicken: Place the BBQ chicken evenly over the dressed salad.
6. Finish with Extra Dressings: Add an extra drizzle of approximately 1/4 cup ranch dressing on top, and if desired, add a light drizzle of additional BBQ sauce for more sauciness.
7. Add Crunchy Toppings and Serve: Sprinkle the crushed tortilla chips or tortilla strips generously over the salad and serve immediately to maintain the crunch.

Notes

• Use your favorite BBQ sauce for personalized flavor.
• Defrost frozen corn kernels before adding to the salad to avoid excess moisture.
• Ranch dressing can be homemade or store-bought depending on preference.
• For an extra crunch, use seasoned tortilla strips available near salad dressings in stores.
• Serve immediately after adding tortilla chips to keep them crispy.

Keywords: BBQ chicken salad, grilled chicken salad, healthy bbq salad, chicken and corn salad, summer salad, quick dinner salad